Chicken Enchiladas

1 Precooked Roasted Chicken Shredded
2 cans Cream of Chicken Soup
1/2 cup whole milk
1/2 - 3/4 can of Rotel Tomatoes
1/4 Cup shredded or chopped fine yellow onion
10 - 8" flour tortillas
2 cups shredded cheese

In frying pan add soup, rotel tomatoes, yellow onion, milk heat on medium to medium high heat until heated through. Take half the mixture and add to the shredded chicken and stir well to coat. In 9x11 baking dish spoon 2 heaping tablespoons of chicken mixture and 1-2 tablespoons of shredded cheese into center of tortilla, roll and place seam side down in baking dish. Continue until all 10 tortillas are filled. Spoon remaining mixture over the top of the rolled tortillas and top with remaining cheese. Bake at 350 degree oven for 30 minute or until cheese is melted and slightly brown on top.

Serving Size: Serving Size 1 enchilada

Number of Servings: 10

Recipe submitted by SparkPeople user THERESACASEY.