Chicken Enchiladas For A Crowd - cooking recipe

Ingredients

1 large can tomato soup
2 large jars medium salsa, not taco
1 c. shredded Cheddar cheese
tomatoes
sour cream
4 chicken breasts, cooked and shredded
2 pkg. large tortillas
lettuce
onions
shredded cheese

Preparation

Mix salsa and tomato soup in a large bowl.
Fill each tortilla with 1/2 cup chicken and 2 teaspoons salsa mix.
Roll each tortilla, sealing so there are no leaks.
After all tortillas are rolled, place them one at a time in a 13 x 9-inch pan, stacking them if necessary.
Pour rest of salsa mixture over top of tortilla rolls, spreading to cover well.
Sprinkle with 1 cup shredded cheese.
Bake at 350\u00b0 for 35 minutes.
Serves 8 to 10.