Chicken Enchiladas

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 large flour tortillas
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (17 1/4 ounce) jar enchilada sauce
• 8 ounces shredded cheddar cheese

Recipe

• 1 cook chicken pieces in a skillet until done.
• 2 mix soups and 1/2 the jar of enchilada sauce in a bowl.
• 3 pour about 1/3 of the mixture into the chicken and mix well.
• 4 fill each tortilla with chicken mixture and some shredded cheese.
• 5 roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.
• 6 pour remaining soup mixture over the top of the rolled enchiladas and drizzle with some enchilada sauce. top with the rest of the shredded cheese.
• 7 cover with foil and bake at 325 degrees f for 35 to 40 minutes.