Chicken Enchiladas

Directions

1. 1
   Cook chicken pieces in a skillet until done.
2. 2
   Mix soups and 1/2 the jar of enchilada sauce in a bowl.
3. 3
   Pour about 1/3 of the mixture into the chicken and mix well.
4. 4
   Fill each tortilla with chicken mixture and some shredded cheese.
5. 5
   Roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.
6. 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. 7
   Cover with foil and bake at 325 degrees F for 35 to 40 minutes.