Made with canned chicken, cream of chicken soup, canned diced tomatoes with chilis and topped with two kinds of cheeses, these enchiladas are quick, easy and scrumptious.
How many servings?
From kitchen to table in 30 minutes.
onion
cream of chicken soup
diced tomatoes with green chilies
Ranch salad dressing
cheddar cheese
mozzarella cheese
canned chicken
tortilla chips
Directions
Chop onion and heat in a saucepan with cream of chicken
soup, diced tomatoes, and Ranch dressing.
Shred cheese and separate into half.
Spoon 1 tablespoon of sauce and half the cheese into the
center of a tortilla and add chicken.
Roll tortilla and top with remaining sauce.
Place in a 350 degree oven and bake for 15 minutes.
Top with remaining cheese and serve with tortilla chips.
