So Easy Chicken Enchiladas

1 small can Enchilada sauce (hot as you like)
1 can cream of chicken soup
8 to 10 tortillas
2 cups grated cheese
1 can chunk chicken

Warm tortillas in oven or microwave. Mix enchilada sauce and cream of chicken soup and warm slightly. Spread a thin layor of mixture on bottom of baking pan. Spread about 2 Tbsp cheese along one edge of tortilla and roll up. Place tortilla rolls in 8x8 or 9x13 pan (depending on how many you make). Cover with remaining sauce and any left over cheese. Bake at 350 until hot and bubbly.


We had a preparedness fair at the church Saturday and they had ward members make all sorts of recipes and these were by far my favorite. I could live on these for a year for sure. One lady said that she had a can of green chiles in her food storage and so she mixed them in and they were tasty too.