Chicken Cookbook Main Dishes

Creamy Chicken Enchiladas

1 small onion, chopped
1 can cream of chicken soup
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 C. sour cream
1 C. Cheddar cheese
1 C. mozzarella cheese
6 flour tortillas
2 C. chicken breasts, cubed

Sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup mozzarella cheese. Mix well. Place 3 tablespoons mixture on each tortilla; top with 1/3 cup chicken. Roll tightly. Place tortillas seam-side down in a 13×9″ baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 to 25 minutes.

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