Chicken Enchiladas Recipe

• 1 pkg. lg. flour tortillas
• 1 (15 ounce.) can refried beans
• 1 (12 ounce.) pkg. shredded cheese
• 2 cans Swanson chicken
• 1 can mild Old El Paso enchilada sauce
• 1 can cream of mushroom soup
• 1 (6 ounce.) can tomato paste
• 1 (6 ounce.) can water
• Shredded lettuce
• Minced tomato
• Lowfat sour cream

1. Spread a thin layer of refried beans in center of each tortilla.
2. Spread a thin layer of chicken on top of beans, sprinkle cheese on top of chicken.
3. Roll tortillas into an enchilada and secure with toothpick.
4. Line enchiladas in a 9x13 inch pan.
5. Mix together enchilada sauce, cream of mushroom soup, tomato paste and water.
6. Heat through till mix is smooth.
7. Pour over enchiladas and cover with foil.
8. Bake 1/2 hour at 350 degrees.
9. Remove foil, sprinkle remaining cheese on top, bake an additional 5 min or possibly till cheese melts.
10. Top individual servings with lettuce, tomato and lowfat sour cream.
11. Serve with Spanish rice and nachos.

flour tortillas, beans, shredded cheese, chicken, enchilada sauce, cream of mushroom soup, tomato paste, water, tomato, sour cream

Taken from cookeatshare.com/recipes/chicken-enchiladas-37349 (may not work)