Ingredients:
2 cups chopped cooked chicken
1 (10 3/4 ounce) cans condensed cream of chicken soup
8 taco bell home originals flour tortillas
1 (14 1/2 ounce) cans chili-flavored stewed tomatoes or 1 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained
1 cup kraft shredded Mexican blend cheese
Directions:
PREHEAT oven to 350 F
Combine chicken and soup; spoon evenly down centers of tortillas.
Roll up.
PLACE, seam-sides down, in 13×9-inch baking dish; top with tomatoes and cheese.
Cover with aluminum foil.
BAKE 30 to 35 min or until cheese is melted and enchiladas are heated through, removing the foil after 20 minute.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.