Chicken recipes

Cheesy Chicken Enchiladas

Home cooks love this six-component chicken enchiladas recipe as it’s extra easy thanks to a smart hack. Adding Progresso™ Traditional Chicken Cheese Enchilada Soup to our favorite enchilada sauce—warm or moderate will do, it’s up to you—makes for an extra-creamy sauce.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas


1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso™ hot or mild red enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced


Prevent your screen from going dark while you cook.

  • 1
    Heat oven to 350°F. In a medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in an ungreased 11×7-inch baking dish.
  • 2
    In a 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 the middle of each tortilla. Roll up and place seam sides down in a baking dish with sauce.
  • 3
    Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. Sprinkle with green onions.

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