1 can (10.75 oz) reduced-sodium cream of chicken soup
1 can (10 oz) red enchilada sauce
1/2 cup sour cream
2 cups cut-up cooked corned beef
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Monterey Jack cheese (4 oz)
10 soft corn tortillas (6 inch)
1 cup coleslaw with shredded carrots and red cabbage (from 16-oz bag)
CORNED BEEF AND CABBAGE ENCHILADAS
- Heat oven to 350°F. In medium bowl, stir together soup, enchilada sauce and sour cream with whisk. Spread 1 cup soup mixture in ungreased CW by CORNINGWARE® 3 QT. BAKER. In large bowl, mix 1 cup soup mixture with corned beef, 1/2 cup of the Cheddar cheese and 1/2 cup of the Monterey Jack cheese; reserve remaining soup mixture.
- On microwavable plate, stack tortillas and cover with microwavable paper towel. Microwave on High 1 minute to soften. Spoon 1/4 cup corned beef mixture down center of each tortilla; roll up. Place seam sides down in baking dish. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese.
- Bake uncovered about 30 minutes or until cheese is melted and sauce is bubbly around edges. Sprinkle with coleslaw.