How to Make Quick and Easy Rolled Chicken Enchiladas
- Cook and shread chicken. Preheat oven to 350.
- Mix cream of chicken soup and cheese soup (no water added). Set some soup aside to top tortillas.
- When chicken is ready, mix with soups and spoon into flour tortillas and roll.
- Place enchiladas in a baking pan and top with remaining soup.
- Top with as much or as little cheese as you like and bake for 30 minutes.