18 July 2011

What I'm Cooking Tonight

Tonight for dinner I am making a yummy recipe I made for the first time last month, that turned out to be a big hit!  Tonight is Cheesy Chicken Enchiladas and I found this wonderful recipe through the Betty Crocker website.  I thought I would share this recipe with my readers, as it was a huge hit with even my pickiest kiddo!  Enjoy!

Cheesy Chicken Enchiladas

Photo Credit: BettyCrocker.com


1 can (18.5 oz.) Progresso Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz.) Old El Paso Mild Enchilada Sauce
2 cups of Shredded Cooked Chicken
2 cups of Shredded Monterey Jack Cheese
10 Corn Tortillas
2 Medium Green Onions, Thinly Sliced


1) Heat oven to 350 degrees
2) In a medium bowl, stir together soup and enchilada sauce
3) Spread 1 cup of soup mixture in an ungreased 11x7 baking dish
4) In a large bowl, mix 1 cup of soup mixture with chicken and 1 cup of cheese; reserve remaining soup mixutre.
5) Stack tortillas and heat in microwave for 1 minute to soften.
6) Place 1/4 chicken mixture along middle of each tortilla. Roll up and place seams side down in baking dish.
7) Pour remaining soup mixture over enchiladas. Sprinkle with remaining cheese. Top off with green onions.
8) Bake for 30 minutes or until cheese is melted and sauce is bubbly around edges.

* Makes 5 Servings *



  1. Thanks for stopping by my blog :) Following you back!
    Jen @ My Secret Home

  2. this sounds so yummy! I'll have to try it. Thanks!

  3. Great recipe! I too have a very picky eater in my household. Thanks for sharing :)