Creamy Chicken Enchiladas

• 1 small onion, chopped
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup, undiluted
• 1 tomatoes, diced
• 1 cup fat free sour cream
• 1 cup low-fat cheddar cheese
• 1 cup reduced-fat mozzarella cheese
• 10 (8 1/2 inch) flour tortillas
• 2 cups cooked chicken breasts, cubed

1. Spray skillet with non stick cooking spray and saute onion until tender; remove from heat.
2. Add soup, tomato, sour cream and 3/4 cup of each cheese and mix well.
3. Place 3 TBS on each tortilla, top with chicken.
4. Roll tight and place in a Pam sprayed 9x 13 pan.
5. Top with remaining soup mixture.
6. Sprinkle with remaining cheeses.
7. Bake uncovered at 35o for 20-25 minutes or until heated through.

onion, cream of chicken soup, tomatoes, sour cream, lowfat, mozzarella cheese, flour tortillas, chicken breasts

Taken from www.food.com/recipe/creamy-chicken-enchiladas-158639 (may not work)