Cheesy Chicken Enchiladas (Betty Crocker) - cooking recipe

Ingredients

1 (18 1/2 ounce) can Progresso Traditional Carb Monitor soup chicken cheese enchilada soup
1 (10 ounce) can enchilada sauce (Old El Paso hot or mild )
2 cups shredded cooked chicken
2 cups shredded monterey jack cheese (8 oz)
10 (6 inch) corn tortillas
2 medium green onions, thinly sliced

Preparation

Heat oven to 350\u00b0F In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.