I grew up eating these enchiladas! And I still make them!
Ingredients
Tortillas
2 cans Cream of Chicken and Mushroom Soup (or just 2 cans Cream of Chicken)
1 small can Green Chilis (or jalapenos if you want your enchiladas spicy)
2-4 cooked chicken breasts
8-10oz bag shredded mozzarella cheese
Directions
Preheat the oven to 350*F.
Shred cooked chicken.
Mix chilis (drained) and soup (do not add water) into a bowl.
Spred enough soup onto a glass pan to prevent enchiladas from sticking.
Spred a spoon-full of soup onto torilla, sprinkle chicken and cheese. Roll up.
Place rolled tortilla flap down.
Spread the rest of the soup on top of rolled tortillas.
Sprinkle remaining cheese (and chicken if there is any)
Bake in the oven for 25-30 minutes, or until cheese is melted and golden.
We like to eat ours with refried beans. YUM.
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