- 1 can of Progresso chicken enchilada soup
- 1/3 C Sour Cream
- 1 can chopped green chilis
- 1 tsp ground cumin
- 2 C chopped cooked chicken
- 1 1/2 C shredded colby-montery jack cheese
- 8 flour tortillas
~In med bowl mix soup, SC, chilis, & Cumin. In ungreased 2 qt shallow baking dish, spread 1/2 C soup mixture.
~In another bowl, mix 1 C soup mixture, the chicken, & 3/4 C cheese.
~Place 1/3 C chicken mixture in each tortilla. Roll up & place seem down in dish. Pour remaining soup mix. on top. Sprinkle with remaining cheese. Cover dish with foil sprayed in cooking spray.
~Bake 30 min. Remove foil & bake 5 more minutes or till cheese is melted.