1 small onion, chopped
1 can (10.75oz) cream of chicken
1 can (10 oz) diced tomatoes and green chilies, undrained
1 cup (8oz) sour cream
1 cup (4oz) shredded cheddar cheese
1 cup (4oz) shredded mozzarella cheese
6 tortillas (8.5 inches)
2 cups cubed cooked chicken breast
In a skillet or saucepan coated with nonstick 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 2 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly.
Place seam side down in a 13x9x2 in baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
**Yield: 6 servings