A different spin on enchiladas.
- 24 oz cooked boneless skinless chicken breast
- 1 1/4 cups light cheddar cheese soup
- 2 1/2 cups light cream of chicken soup
- 1/2 cup chopped green chilies
- 18 white corn tortillas
- 1 1/2 cups reduced fat mozzarella cheese
Directions
- Preheat oven to 350 °F (175 °C). Spray a 9"x13" baking dish with cooking spray.
- Combine cooked chicken, soups, chilies, salt, and pepper.
- In baking pan layer tortillas, chicken mixture, and cheese; ending with cheese on top.
- Bake for 30 minutes or until bubbling.
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