| | Directions | | In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 c. cheddar cheese and 3/4 c. mozzarella cheese; mix well. Place 3 T. on each tortilla; top with 1/3 c. chicken. Roll up tightly. Place seam side down in a 9x13 baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. |
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| Ingredients | | - |  | 1 onion, chopped (small) |
| - | | 1 can cream of chicken soup |
| - | | 1 can Diced Tomatoes, undrained |
| - | | 1 can green chilies, undrained |
| - | | 1 cup sour cream |
| - | | 1 cup shredded cheddar cheese, divided |
| - | | 1 cup shredded mozzarella cheese, divided |
| - | | 6 flour tortillas (8 1/2") |
| - | | 2 cups cubed cooked chicken breast |
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