Cheesy Chicken Enchiladas

                                            

1 can (18.5 oz) Progresso Traditional Chicken and Cheese Enchilada Soup

                                                                                            

1 can (10 oz)  hot or mild enchilada sauce

                                                                                            

2 cups shredded cooked chicken

                                                                                           

2 cups shredded 2% Monterey Jack cheese (8 oz)

                                                                                           

10 whole wheat tortillas (6 inches)                                            

          2  medium green onions, thinly sliced                                            

• 1 Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
• 2 In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. 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.