Quick Cheesy Chicken Enchiladas

By ClaudiaJan

Ingredients

• 1 can chicken creme soup
• 1 can water
• 1 can Rotell Tomatoes
• 1 can small of chopped green chilies
• 2 cups cut up or cubed cooked chicken
• 4 or 6 Tortillas
• Sliced Pickled Jalapenos or one whole Jalapeno seeded and sliced
• 1 bag of Cheddar Shredded cheese
• 1 bag of Mozzarella shredded cheese

Details

Servings 6

Preparation

Step 1

Combine first four ingredients. Heat and let bubble. I thickened mine with Wondra Quick Thickening Flour to make it thicker. Assemble tortillas with chicken and sliced Jalapenos and Cheddar Cheese. Lay in a baking dish rolled up and side by side.

Pour hot soup mixure over all. Make sure your casserole dish is large enough to accomodate the soup mixture. Sprinkle with Mozzarella Cheese. Bake for 30 minutes at 375 degrees. Will be bubbly and browned.
Yum!