Chicken Enchiladas

• large flour tortillas↗8 large
• boneless skinless chicken breast, cut into bite-sized pieces↗1 lb
• cream of mushroom soup1

  (10 3/4 ounce) can

• cream of chicken soup1

  (10 3/4 ounce) can

• enchilada sauce↗1

  (17 1/4 ounce) jar

• shredded cheddar cheese↗8 ounces

Step-by-step instructions

1. 1

   Cook chicken pieces in a skillet until done.

2. 2

   Mix soups and 1/2 the jar of enchilada sauce in a bowl.

3. 3

   Pour about 1/3 of the mixture into the chicken and mix well.

4. 4

   Fill each tortilla with chicken mixture and some shredded cheese.

5. 5

   Roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.

6. 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. 7

   Cover with foil and bake at 325 degrees F for 35 to 40 minutes.