Creamy Chicken Enchiladas

By arnoldh

Ingredients

• Creamy Chicken Enchiladas
• 1 small onion, chopped
• 1 can cream of chicken soup
• 1 can diced tomato and green chilies
• 1 cup sour cream
• 1 cup cheddar cheese, divided
• 1 cup mozzarella cheese, divided
• 6 flour tortillas
• 2 cups cubed cooked chicken breast

Preparation

Step 1

In skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from heat. Add soup tomatoes, sour cream, ¾ cup of cheddar and mozzarella cheeses; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly. Place seam side down in a 13x9 pan coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake uncovered at 350 for 20-25 minutes or until heated through.