Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 small onion, chopped
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can tomatoes and green chilies, undrained (ROTEL)
1 cup sour cream
1 cup cheddar cheese
1 cup mozzarella cheese
6 flour tortillas
2 cups cooked chicken breasts, cubed

Preparation

In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
Top with remaining soup mixture;sprinkle with remaining cheeses.
Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.