Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Directions:

  1. Spray skillet with non stick cooking spray and sauté onion until tender; remove from heat.
  2. Add soup, tomato, sour cream and 3/4 cup of each cheese and mix well. Optional: add can of rinsed and drained black beans.
  3. Place 3 TBS on each tortilla, top with chicken.
  4. Roll tight and place in a Pam sprayed 9x 13 pan.
  5. Top with remaining soup mixture.
  6. Sprinkle with remaining cheeses.
  7. Bake uncovered at 35o for 20-25 minutes or until heated through