Creamy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this recipe from Quick Cooking. It can be made lowfat also by using the reduced fat soups, sour cream, tortilla's and cheese. Ingredients:
1 small onion, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 ounce) can tomatoes and green chilies, undrained (rotel) |
1 cup sour cream |
1 cup cheddar cheese |
1 cup mozzarella cheese |
6 flour tortillas |
2 cups cooked chicken breasts, cubed |
Directions:
1. In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
2. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
3. Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
4. Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
5. Top with remaining soup mixture;sprinkle with remaining cheeses.
6. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
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