1. Preheat oven to 350°F. 2. Spray 13x9-inch baking dish with cooking spray. 3. In a medium bowl combine soup, sour cream, chicken, chilies and 3/4 cup cheese. 4. Spread 1/4 cup enchilada sauce in bottom of baking dish. 5. Top each tortilla with about 1/3 cup chicken mixture. 6. Roll tortillas to enclose filling; arrange in baking dish. 7. Top enchiladas with any remaining enchilada sauce. 8. Cover baking dish with foil. 9. Bake 40 minutes. 10. Remove foil. 11. Sprinkle with remaining 3/4 cup cheese. 12. Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown. 13. Serve with Spanish rice and seasoned black beans. Refrigerate leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
