Creamy Chicken Enchiladas - cooking recipe

Ingredients

2 1/2 cups cooked chicken, chopped
10 3/4 ounces cream of chicken soup
4 ounces sharp cheddar cheese, shredded
4 ounces mozzarella cheese, shredded
6 -8 flour tortillas (8-inch)
1 1/2 cups salsa (i prefer black bean and corn salsa)

Preparation

Preheat oven to 350\u00b0F.
Combine chicken, 1 cup of shredded cheese mixture, and soup.
Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
Top with salsa and remaining cheese.
Bake 25 minutes.