Categories: Entrees

Ingredients

• 2 1/2 cups chopped cooked chicken
• 1 (10 ounce) can mild enchilada sauce
• 1 (8 ounce) pkg cream cheese, softened
• 1/2 cup chopped onion
• 2 cups shredded Cheddar cheese, divided
• 1 cup shredded Monterey Jack Cheese, divided
• 1 (16 ounce) pkg 10-inch flour tortillas
• 1 (10.75 ounce) can fiesta nacho cheese soup
• 1 (8 ounce) jar picante sauce

Directions

1. eheat oven to 350. Spray a 13×9 inch baking dish with Pam spray.

2. In a large bowl, stir together chicken, enchilada sauce, cream cheese, and onion. Add 1 cup Cheddar Cheese and ½ cup Monterey Jack cheese. Spoon mixture evenly down center of each tortilla; roll up tortillas, and place, seam side down, in prepared baking dish.

3. In a medium bowl, combine remaining 1 cup Cheddar Cheese, remaining ½ cup Monterey Jack cheese, soup, and picante sauce. Spoon mixture evenly over tortillas.(FREEZE) or bake for 30-35 mins, or until hot and bubbly.

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