Chicken Enchiladas - cooking recipe

Ingredients

16 oz. cooked chicken breasts, boned and diced
1 c. canned tomatoes and green chilies, diced and drained
10 3/4 oz. low-fat cream of mushroom soup
8 (6-inch) corn tortillas or flour tortillas
1 c. chopped onion
6 oz. grated cheese

Preparation

Blend tomatoes and soup until smooth.
In a 9 x 13-inch baking dish, layer 1/2 of each of the chicken, tortillas, onion, soup-tomato mixture and cheese.
Repeat a second layer, ending with cheese.
Bake in preheated 350\u00b0 oven for 40 to 50 minutes, or until bubbly.
Yields 8 servings.