Chicken Enchiladas

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken breasts
• 1 tablespoon butter
• 2 tablespoons garlic
• 1 (10 ounce) can 98% fat-free cream of mushroom soup
• 10 ounces diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 cup cheddar cheese, shredded
• 6 flour tortillas

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 cut the chicken into bite sized pieces and cook until no longer pink. drain and set aside.
• 3 in a separate pan, melt the butter. add the garlic and cook until soft (1-2 minutes).
• 4 add the soup, tomatoes, and chiles and cook until heated through.
• 5 set aside ¾ of the sauce mixture.
• 6 to the remaining ¼ of the sauce, add the cooked chicken and ½ cup of the shredded cheddar cheese. stir until cheese is melted.
• 7 place the chicken mixture on each of the six tortillas. roll the tortillas and lay the, seam side down in a greased 9 x 13 baking dish. pour the reserved sauce over top. sprinkle with the remaining ½ cup cheddar cheese.
• 8 bake for 30-35 minutes.