Categories: Mexican, chicken, main course, meat

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 can (10 3/4 ounces) Cream of Chicken Soup
• 1 cup Picante Sauce
• 1 can (10 3/4 ounces) Cheddar Cheese Soup
• 8 flour tortillas (6-inch), warmed

Directions

1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the chicken soup and 1/2 cup picante sauce and cook until the mixture is hot and bubbling.

2. Stir the cheese soup and remaining picante sauce in a small bowl.

3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into a 2-quart microwavable dish. Pour the cheese soup mixture over the filled enchiladas. Cover the dish.

4. Microwave on HIGH for 5 minutes or until the enchiladas are hot and bubbling.

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