Cheesy Chicken Enchiladas
"Leftover chicken? Here's a tasty way to use it! 5 servings (2 enchiladas each)..."
INGREDIENTS
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1 can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
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1 can (10 oz) Old El Paso® hot or mild enchilada sauce
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2 cups shredded cooked chicken
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2 cups shredded Monterey Jack cheese (8 oz)
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10 corn tortillas (6 inches)
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2 medium green onions, thinly sliced
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