1 (10 ounce) can Old El Paso hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese
10 (6-inch) corn tortillas
2 medium green onions, thinly sliced
Heat oven to 350 degrees F.
In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture
in ungreased 11 x 7-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 for about 30 minutes or until cheese is melted and sauce is bubbly around
Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.
Yield: 5 servings (2 enchiladas each)
Nutrition Information: 1 Serving: Calories 490 (Calories from Fat 240); Total
Fat 27g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 105mg; Sodium 1050mg; Total
Carbohydrate 29g (Dietary Fiber 3g, Sugars 3g); Protein 34g
Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 45%; Iron 10%