Cheesy Chicken Enchiladas

Leftover chicken? Here's a tasty way to use it!
Ingredients

1
can (18.5 oz) Progresso® Traditional Chicken and Cheese Enchilada Soup
1
can (10 oz) Old El Paso® hot or mild enchilada sauce
2
cups shredded cooked chicken
2
cups shredded Monterey Jack cheese (8 oz)
10
corn tortillas (6 inches)
2
medium green onions, thinly sliced

DIRECTIONS: http://www.bettycrocker.com/recipes/cheesy-chicken-enchiladas/cabfa65a-53ce-4d68-9385-ccb6e4c89230

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