Chicken Enchiladas

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.