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Cheesy Chicken Enchiladas

See original recipe at: bettycrocker.com
kept byTommy_Abbott
recipe byBetty Crocker
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Ingredients: 

1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup

1 can (10 oz) Old El Paso® hot or mild 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

See original recipe at bettycrocker.com

 

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