Chicken Enchiladas - cooking recipe

Ingredients

1 can mild enchilada sauce
1 can chopped tomatoes and green chilies
2 c. chicken, cut into pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 large onion, chopped and sauteed
1 pkg. flour or corn tortilla shells (Mission)

Preparation

Prepare one large or two 9 x 13-inch pans with Pam.
Spread a thin coat of enchilada sauce in pans.
Use remainder in the chicken.
Combine remaining ingredients and spread about 1/3 cup mixture on each tortilla shell.
Roll up and place in a baking dish.
Sour cream and Longhorn or Cheddar cheese (grated) is spread over the top and baked at 350\u00b0 for about 25 minutes. Jalapenos and picante sauce may be added, if desired, or may be added when serving.
Makes 12 servings.