Ingredients:
2/3 cup condensed cream of chicken soup, undiluted
2/3 cup sour cream
2 cups shredded cooked chicken breast
1/2 cup shredded Monterey Jack cheese, divided
4 flour tortillas (6 inches), warmed
Directions:
In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray.
Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 18-22 minutes or until heated through. Yield: 2 servings.
http://www.tasteofhome.com/Recipes/Creamy-Chicken-Enchiladas-4
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