Chicken Cream Cheese Enchiladas

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 (12 1/2 ounce) cans chicken breasts (drained)
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
• 1 (8 ounce) bar reduced-fat cream cheese (softened)
• 1 (28 ounce) can green enchilada sauce
• 1 (8 ounce) package shredded cheddar cheese
• 15 soft taco-size flour tortillas

Recipe

• 1 preheat oven to 350°f.
• 2 in a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
• 3 mix all ingredients well. make sure the cream cheese is not clumpy.
• 4 in a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
• 5 in each tortilla put approximately 3-4 large tablespoons of the mixture.
• 6 roll each tortilla and place into the pan.
• 7 once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
• 8 sprinkle remaining cheese on top.
• 9 bake for between 25 and 30 minutes.
• 10 allow to cool 10 minutes before serving.
• 11 garnish with sour cream, lettuce, olives, etc.
• 12 enjoy.