Cheesy Chicken Enchiladas

Leftover chicken? Here's a tasty way to use it!

Makes: 5 servings (2 enchiladas each)

1 can (18.5 ounces) Progresso Carb Monitor™ chicken cheese enchilada-style soup
1 can (10 ounces) Old El Paso hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 ounces)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced

1. 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.

2. 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.

3. 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.

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%

Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 2 1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Serve With
Offer chopped lettuce, avocado slices or chopped fresh cilantro for extra toppers.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills All Rights Reserved