Lalanya's Chicken Enchiladas

By Scheets

Ingredients

• 3 boneless skinless chicken breasts
• 1 can cream mushroom soup
• 1 can cream chicken soup
• 1 small onion - diced
• 1 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup mozzarella cheese
• 10 soft taco shells

Details

Servings 5
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350 degrees - grease a 9x13 baking dish. Cook and cut chicken into small pieces. Mix together all ingredients except 1 cup cheddar cheese. Spoon 1/3 cup chicken per taco shell with 2 tbsp. soup cheese mix. Roll up taco shell and lay side by side in baking dish. Put extra soup mixture on top of all shells. Be sure to cover shells with mixture. Bake 25-30 minutes. Sprinkle with remaining cheddar cheese. Eat when melted.