Chicken Enchiladas - cooking recipe

Ingredients

8 oz. cooked, diced chicken
4 to 6 corn tortillas, torn into pieces
1 can 98% fat-free cream of mushroom soup
1 small can chopped green chilies
1/2 c. chopped onion
1/2 c. low-fat milk
3 oz. Mexican Velveeta cheese, cubed

Preparation

Mix all ingredients in bowl except for tortillas and cheese. Dip tortilla pieces into mixture and layer in oil-sprayed baking dish. Add layer of sauce on top of tortillas, then layer with cheese. Repeat process ending with cheese.
Bake at 350\u00b0 for 20 to 30 minutes.