Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Time: 55 mins

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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