2 large cans of CHUNK CHICKEN
1 doz CORN TORTILLA or
1 can of CREAM OF MUSHROOM SOUP
1/2 can of MILK
Cooking Instructions
Preheat oven to 375 degrees. Mix together mushroom soup and milk in large mixing bowl. Dip tortilla in soup mixture and place in baking dish. Spoon 2 Tbl. of chicken into tortilla, add some cheese, and roll up. Continue with all tortillas. Cover enchiladas with remaining soup mix and top with more cheese.
Bake for 15-20 minutes covered. 10 minutes uncovered.
