PROGRESSO SOUP CHICKEN CHEESE ENCHILADA RECIPES

Steps:

• In 5-quart slow cooker, add onion, bell pepper, garlic, chicken, crushed tomatoes, broth, salt and pepper. Cover; cook on Low heat setting 5 to 6 hours or on High setting 3 to 4 hours or until chicken is cooked through and vegetables are tender.
• Thirty minutes before serving, stir pasta into slow cooker. Cover; cook on High heat setting about 30 minutes or until pasta is tender.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown.
• Top soup with shredded cheese and toasted bread crumbs before serving. Garnish with chopped basil or parsley.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. Stir in broth; heat to simmering over high heat. Simmer 1 to 2 minutes or until thickened. Remove from heat. Beat in cream cheese with whisk until sauce is smooth and free of lumps. Spread 1/2 cup of the sauce evenly in bottom of baking dish.
• Place 1/4 cup chicken in line down center of each tortilla; top each with 2 tablespoons of the cheese. Wrap tortillas tightly around filling. Place seam side down in baking dish.
• Pour remaining sauce over filled tortillas. Sprinkle remaining 1 cup cheese evenly over top.
• Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).