- Progresso® Light Soup Chicken and Cheese Enchilada Flavor
- 1 cup Enchilada Sauce
- 3 large Mushrooms, sliced
- 3 Green Onion Stalks, sliced
- 2 cups Shredded Cheese
- 4 Wheat Tortillas
- 1 large Red Pepper, cut into slices
- 1 medium Roma Tomato, sliced
- 1 cup cilantro, sliced
*We had some rotisserie chicken in the fridge from a meal a couple days before, so I cut it up and added it to our enchiladas as well. The soup has chicken in it already, so you don't really need to add more. But, I needed to use ours up and three of the four males in my home are meat-lovers, so no one complained.
Instructions
- In a 9x13" pan, pour about ½ cup of enchilada sauce in the bottom of the pan. Spread the sauce so that it covers the entire bottom of the pan.
- Cut the tortillas in half. Arrange them on top of the enchilada sauce with the flat edge against the edge of the pan.
- Pour half the can of Progresso® Light Soup on top of the tortillas. Spread to completely cover the tortillas.
- Sprinkle cilantro, mushrooms and chicken pieces (if desired) on top of the soup.
- Sprinkle ¾ cup of shredded cheese on top of the cilantro and mushroom pieces.
- Repeat the steps above. Add another layer of tortillas, then another layer of soup, another layer of cilantro and mushrooms, and another ¾ cup layer of shredded cheese and the rest of the enchilada sauce.
- Lay out red pepper slices on top of the shredded cheese and then put a tomato slice in the middle of each pepper slice.
- Sprinkle green onion slices on top.
- Cover and bake at 350ºF for 20-25 minutes. Then, uncover and sprinkle the remaining cheese on top. Bake another 5-10 minutes until the cheese is melted, bubbly and lightly toasted.
- Remove from oven and allow to set for 10 minutes - your layers will stay together better if you do.
- Slice and serve. Top with sour cream and cilantro if desired. Enjoy!
Recipe by While He Was Napping at https://www.whilehewasnapping.com/2016/01/progresso-light-soup-enchilada-casserole/