WEEK NIGHT CHICKEN ENCHILADAS

I've been making these for years on weeknights and they are a family favorite for a quick meal.

WEEK NIGHT CHICKEN ENCHILADAS
2 cups chopped chicken*
1 can green chiles, chopped and drained well
1 can roasted garlic cream of mushroom soup
tortillas,
grated Mexican blend cheese
PURE

• Preheat oven to 350 degrees.
• Mix the soup and green chiles together.
• Fold in chicken pieces.
• Spray baking dish with PURE.
• Stuff and roll tortillas.
• Place in baking dish.
• Top with cheese.
• Bake 30 minutes.

These can also be prepared the day before so thay are ready for the oven the minute you walk in the door.