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Categories:Viewed: 19 - Published at: 6 years ago
Ingredients
- 2 cups chopped cooked chicken
- 1 can (10-3/4 oz.) reduced-sodium 98% fat-free condensed cream of chicken soup
- 8 flour tortillas (6 inch)
- 1 can (14-1/2 oz.) chili- or Mexican-flavored diced tomatoes, undrained
- 1 cup KRAFT Mexican Style Shredded Cheese
Method
- Heat oven to 350F.
- Combine chicken and soup; spoon down centers of tortillas.
- Roll up.
- Place, seam-sides down, in 13x9-inch baking dish.
- Top with tomatoes and cheese.
- Cover with foil.
- Bake 30 to 35 min.
- or until cheese is melted and enchiladas are heated through, removing foil after 20 min.
