Chicken Enchiladas

***EDIT!! I forgot an ingredient! You also need 1 8oz package of cream cheese!***

I know that everyone says that their mother is the best cook in the world. Everyone is wrong...except for me. My mother is the world's best cook...second only to her mother, my Nana (Who has gone to be with Jesus. I miss her so much but we won't get into that...I'd have you here all night talking about how precious and hilarious my sweet Italian grandmother was!), who taught her everything she knows. So when Momma gives me a new recipe...I make it...not as well as she makes it...but I make it nonetheless! This one for Chicken Enchiladas is YUMMMMM. My momma actually has made this for me before and I LOOOOOVED it so much that I HAD to have the recipe! Hubby loves it, too (AND one of my favorite families at church!!)! And let me add just one more thing...I am no gourmet chef...I don't ever attempt to cook anything that has ingredients with names that I can't pronounce...in a few words...I like EASY! So any recipe you get from me, you can always assume that it's gonna be EASY! This one is no exception. :) Without further adieu...here it is...Momma Hammond's Chicken Enchilada Recipe!

Ingredients:

10 small tortillas

1 can chicken

1/2 medium onion chopped

1/4 c. queso dip

1 can 97% fat free cream of chicken soup

1/3 c. skim milk

Shredded sharp cheddar cheese

Combine CHICKEN, CREAM CHEESE, and ONION.

Fill tortillas with chicken/cream cheese/onion mixture.

Roll and lay in greased casserole dish.

Drizzle queso dip over rolls.

Mix CREAM OF CHICKEN SOUP and SKIM MILK.

Pour over rolls.

Top with SHREDDED CHEESE.

Bake at 350 for 45-50 minutes.

**I like to top mine with a dollop of sour cream! DE-LISH!

There you go...easy breezy and absolutely yummy! We're having these suckers for dinner tonight! I'm serving them with Mexican rice from a box....told you I like easy dinners. ;)

Let me know if you try these!!! My mother would be thrilled!