Chicken Enchiladas

This is a great, creamy enchilada recipe.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 8  large flour tortillas
• 1  lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (17 1/4ounce) jar  enchilada sauce
• 8  ounces  shredded cheddar cheese

Directions

1. Cook chicken pieces in a skillet until done.
2. Mix soups and 1/2 the jar of enchilada sauce in a bowl.
3. Pour about 1/3 of the mixture into the chicken and mix well.
4. Fill each tortilla with chicken mixture and some shredded cheese.
5. Roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.
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. Cover with foil and bake at 325 degrees F for 35 to 40 minutes.