Creamy Chicken Enchiladas

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   In a skillet or saucepan coated with nonstick cooking spray, saut onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup Mozzarella cheese and chicken; mix well. Place approximately 3 tablespoons on each tortilla. Roll up tightly. Place seam side down in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350u00b0 for 20 to 25 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

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