[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CHEESY CHICKEN ENCHILADAS[/title][fusion_text]Week of April 28th-May 2nd 2014
1 Can (18.5oz.) Chicken and Cheese Enchilada Soup
1 Can Hot or Mild Enchilada Sauce
2 Cups Shredded Monterey Jack Cheese
2 Cups Shredded Cooked Chicken
2 Cups Shredded Cooked Chicken
10 Corn Tortillas (6 inches)
In a bowl, mix together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11X7 inch baking dish. In a 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. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions of top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. Note: Makes 5 servings (2 enchiladas)
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