Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 small onion, chopped
1 can (10 3/4 oz.) reduced fat cream of chicken soup
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 c. fat free sour cream
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
6 fat free tortillas (8 1/2 inches)
2 cups cubed cooked chicken breast

Preparation

Saute onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 c. cheddar cheese, 3/4 c. mozzarella cheese, mix well. Place 3 Tbsp. on each tortilla. Roll up tightly. Place seam side down in a 9x13 baking dish coated with nonstick cooking spray. Top with remaining soup mixture and sprinkle with remaining cheeses. Bake uncovered at 350 degrees for 20-25 minutes until heated through.