1 can (18.5oz) Chicken and Cheese Enchilada Soup
1 can (10oz) enchilada sauce
2 cups chicken shredded
2 cups shredded cheese
Preheat oven to 350 F. Stir soup and sauce together. Spread one cup of soup mixture in ungreased baking dish. In large bowl mix 1cup of soup mixture with chicken and 1 cup cheese. Reserve remaining mixture . Spoon the chicken mix onto the tortillas, roll, and place in the baking dish over the mix. Pour remaining soup mix over the tortillas. Add remaining cheese. Bake for 30 min.
I serve mine over rice and corn!
I am participating in Feasting in Fellowship Fridays over at Comfy in the Kitchen, and Raising Homemakers.