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(10/20/05 6:20 pm)
Easy Cheesy Chicken Enchiladas
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
8 Flour Tortillas
1 can (14-1/2 oz.) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup Mexican Style Shredded Cheese
1/2 packet of taco seasoning
PREHEAT oven to 350°F. Combine chicken and soup and taco seasoning; 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 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing the foil after 20 min.
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