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Creamy Chicken Enchiladas
Chef:  Julie Haverland - Deepwater, MO          Category:  Main Dishes

1 small onion, chopped
1 (10-3/4 oz.) can condensed cream of chicken soup, undiluted
1 (10 oz.) can tomatoes with green chile, diced and undrained
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
6 (8-1/2 inch) flour tortillas
2 cups cooked chicken, cubed

Directions: In a skillet coated with a non-stick cooking spray, saute onion until tender. Remove from heat to cool. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese, mix well. Place 3 tablespoons on each tortilla, and top with 1/3 cup of chicken. Roll up tightly. Place seam side down in a 13x9 inch baking dish, coated with non-stick cooking spray. Top with remaining soup mixture and sprinkle with remaining cheeses. Bake uncovered at 350°F for 20 to 25 minutes or until heated through. Yields 6 servings.