Chicken Enchiladas

• 2 Chicken Breasts
• 1/2 Onion
• 1 Tbspn. Oil
• 1 Can Campbells Tomato Soup
• 1/2 Can Water
• 1 Pkg. Tortilla Shells (soft)
• 2 Cups Shredded Cheddar
• 1 Green Pepper
• 1 Can of Round Pineapple Slices

1. Cut chicken into cubes and brown in frying pan with oil. Add chopped onions. Once the chicken is cooked, add the can of Campbell's Tomato Soup and 1/2 can of water (empty soup can).
2. Place 3-4 tablespoons of chicken/tomato mixture (drained) into the soft tortilla shells and place into a 9X13" pan. Line up 8-10 shells and pour the rest of the tomato sauce over the top of the soft shells.
3. Place the 2 Cups of shredded cheese onto the top of the shells and sauce. Place the pineapple slices on top of the cheese. Lastly, slice the green pepper and place the green pepper slices over the top of the pineapple slices.
4. Bake, covered, for 35 minutes at 350 degrees. Uncover for another 5 minutes.

chicken breasts, onion, oil, tomato soup, water, tortilla shells, cheddar, green pepper, pineapple

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50086916 (may not work)