INGREDIENTS
2 cups
Chicken, cooked
1 can
Progresso traditional chicken cheese enchilada soup
1/4 cup
Cilantro, fresh
1 cup
Corn, frozen
1
Lime, wedges
2
Tomatoes, medium
12
Corn tortillas (6 inch)
2 cups
Pepper jack cheese
1 can
Old El Paso™ hot or mild enchilada sauce