dinner

Creamy Chicken Enchiladas

20 Mins

4 Servings

Ingredients

1 can , drained

1 can Cream of Mushroom Soup, 10.5-oz.

2/3 cup sour cream

1-1/2 cup Colby-Jack cheese, shredded

1 can green chilies, drained

1-1/4 cup enchilada sauce

8 large corn tortillas, 8 to 10-inches

Cream of mushroom soup adds a new flavor to this Mexican-inspired meal. Combine it with Tyson® Premium Chunk White Chicken Breast and other Mexican ingredients for a dish your family will enjoy.

Directions

1. Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Combine soup and sour cream in medium bowl. Stir in chicken, 3/4 cup cheese and chilies.

2. Spread 1/4 cup enchilada sauce in bottom of baking dish. Top each tortilla with about 1/3 cup chicken mixture. Roll tortillas to enclose filling; arrange in baking dish. Top enchiladas with any remaining enchilada sauce. Cover baking dish with foil.

3. Bake 40 minutes. Remove foil. Sprinkle with remaining 3/4 cup cheese. Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.