Cheesy, Easy Chicken Enchiladas
ready in: 30-60 minutes
recipe id: 69083
2 cups chopped cooked chicken
1 can (10.75 ounce size) cream of chicken soup
8 flour tortillas
1 can (14.5 ounce size) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup Mexican shredded cheese blend
Preheat the oven to 350 degrees F. Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.
Place seam-sides down in 13x9-inch baking dish; top with tomatoes and cheese. Cover with aluminum foil.
Bake for 30 to 35 minutes or until cheese is melted and enchiladas are heated through, removing the foil after 20 minutes.
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