Creamy Chicken Enchiladas

By KarenLee

Ingredients

• 1 small onion, chopped
• 1 can (10-3/4 ounces) condensed cream of chicken soup, indiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 cup (8 ounces) sour cream
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 6 flour tortillas (8-1/2 inches)
• 2 cups cubed cooked chicken breast

Details

Servings 6
Cooking time 25mins

Preparation

Step 1

In a skillet coated with non-stick cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken, Roll up tightly.

Place seam side down in a 13x9x2-inch baking dish coated with non-stick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses.

Bake, uncovered, at 350 degrees for 20-25 minuted or until heated through.