Creamy Chicken Enchiladas

1. 1

   Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.

2. 2

   In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.

3. 3

   Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.

4. 4

   Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.

5. 5

   Pour remaining soup mixture over tops. Sprinkle with cheese.

6. 6

   Bake uncovered, at 350u00b0 for 30-35 minutes or until heated through and cheese is melted.

7. 7

   TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350u00b0 for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

No nutritional information available.

No additional tips available.