EASY Cheesy Chicken Enchiladas
Combine 1 lb chopped, cooked chicken,
1 can (10.75 oz) condensed cream of chicken soup, and
1/2 lb. cubed Velveeta Pasteurized Cheese (regular or Mexican).
Stir until blended.
Spoon mixture on small corn tortillas.
Roll up and place seam side down in 9 X 13 baking dish.
Top with 1 jar (10 oz) Taco Bell Home Originals Salsa, and
Kraft Mexican Style Shredded Cheese;
cover with foil and bake at 350 degrees for 30 to 35 minutes