Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 small onion, chopped
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
1 (10 3/4 oz.) can Ro-Tel diced tomatoes and green chilies (undrained)
1 c. (8 oz.) sour cream
1 c. (4 oz.) shredded Cheddar cheese, divided
1 c. (4 oz.) shredded Mozzarella cheese, divided
6 flour tortillas (8 1/2-inches)
2 c. cubed cooked chicken breast

Preparation

In a skillet or saucepan coated with nonstick cooking spray, saut onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup Mozzarella cheese and chicken; mix well. Place approximately 3 tablespoons on each tortilla. Roll up tightly. Place seam side down in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350\u00b0 for 20 to 25 minutes or until heated through.