Ingredients
1 small onion, chopped1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 can (10 ounces) diced tomatoes and green chilies, undrained1 cup fat-free sour cream1 cup shredded reduced-fat cheddar cheese, divided1 cup shredded part-skim mozzarella cheese, divided6 fat-free flour tortillas (8-1/2 inches)2 cups cubed cooked chicken breast
Preparation
In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.
Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
