Cheesy Chicken Enchiladas

• 1 can 10.5 Oz Campbells' Cheddar Cheese Soup
• 10- 1/2 ounces, fluid Milk
• 1/2 cups Progresso Chicken And Cheese Enchilada Soup
• 1/2 cups Mild Red Enchilada Sauce
• 2 cups Cooked Chicken Shredded
• 2 cups Monterey Jack Cheese, Shredded
• 10 whole Corn Tortillas
• Optional Garnishes: Salsa, Lettuce, Sour Cream

1. Preheat oven to 350 degrees F.
2. In a saucepan, combine, cheddar soup, milk, enchilada soup, and enchilada sauce.
3. Stir over medium heat until well combined.
4. In a mixing bowl, add 1 cup of the soup mixture together with the chicken and 1 cup cheese.
5. Set aside.
6. Warm tortillas in microwave for about a minute, so that they are easier to work with.
7. Spoon approximately 1/4 cup of chicken mixture into each tortilla.
8. Roll up the tortilla and place it seam side down in a 9 x 13 baking dish.
9. Continue until all tortillas are filled.
10. Pour remaining soup mixture over completed enchiladas.
11. Sprinkle with remaining cheese.
12. Bake for 30 minutes.
13. Garnish with salsa, lettuce, sour cream...whatever you desire.
14. Lightly adapted from Betty Crocker Recipes.

cheddar cheese soup, milk, chicken, red enchilada sauce, chicken, cheese, corn tortillas, salsa

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-enchiladas-5/ (may not work)