Servings: 5

18.5 oz. can Progresso Traditional Chicken and Cheese Enchilada Soup 18.5 oz. can Progresso Traditional Chicken and Cheese Enchilada Soup
10 oz. can Old El Paso enchilada sauce 10 oz. can Old El Paso enchilada sauce
2 cups shredded cooked chicken 2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese 2 cups shredded Monterey Jack cheese
10 corn tortillas 10 corn tortillas

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 ¼ 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. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.