Creamy Chicken Enchiladas

Description: Very quick and yummy version of enchiladas. Serve with a side of rice. Note: I think I originally found this on Kraft.com and it also called for Cilantro. I have left this ingredient out as hubby & I Really did Not like it in this particular dish.

Ingredients:

• 2 1/2 cups cooked chicken, chopped
• 10 3/4 ounces cream of chicken soup
• 4 ounces sharp cheddar cheese, shredded
• 4 ounces mozzarella cheese, shredded
• 6 -8 flour tortillas (8-inch)
• 1 1/2 cups salsa (i prefer black bean and corn salsa)

Steps:

1. Preheat oven to 350°F.
2. Combine chicken, 1 cup of shredded cheese mixture, and soup.
3. Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
4. Top with salsa and remaining cheese.
5. Bake 25 minutes.