Place about ¼ cup of the chicken mixture in the middle of the tortilla. Top with a couple tablespoons of shredded cheese. Roll up & place seam side down in a 9 by 13 inch baking dish that’s been coated with non-stick spray.
– Add the can of cream of mushroom soup and salsa verde in a bowl and mix well. Pour sauce over the enchiladas and top with remaining cheese.– Bake for about 30 to 40 minutes or until the cheese is melted & golden.