Chicken Enchiladas

6 ingredients
5 steps

Ingredients

  • 16 oz. cooked chicken breasts, boned and diced
  • 1 c. canned tomatoes and green chilies, diced and drained
  • 10 3/4 oz. low-fat cream of mushroom soup
  • 8 (6-inch) corn tortillas or flour tortillas
  • 1 c. chopped onion
  • 6 oz. grated cheese

Directions

  1. 1
    Blend tomatoes and soup until smooth.
  2. 2
    In a 9 x 13-inch baking dish, layer 1/2 of each of the chicken, tortillas, onion, soup-tomato mixture and cheese.
  3. 3
    Repeat a second layer, ending with cheese.
  4. 4
    Bake in preheated 350° oven for 40 to 50 minutes, or until bubbly.
  5. 5
    Yields 8 servings.

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