University Station RV Resort
3076 Alabama State Hwy 14
Auburn, AL 36832
334-821-8968 Phone
334-319-1492 After Hours/Cell
334-821-8978 Fax
Location Map | Email Us
"Those who hope in the Lord will renew their strength. They will soar on wings like eagles."
Isaiah 40:31
1 can (18.5 oz) Progresso® Carb Monitor™ chicken cheese enchilada-style soup
1 can (10 oz) Old El Paso® hot or mild enchilada sauce
2 c. shredded cooked chicken
2 c. shredded Monterey Jack cheese
10 (6-inch) corn tortillas
2 medium green onions, thinly sliced
Heat oven to 350°. 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. Serves 5.