Prep Time: 15 Min     Cook Time: 25 Min    Total Time: 40 Min     Temp: 400 Degrees F

Ingredients:

• 1 Can of Mushroom Soup (I used the Pacific brand from Ben’s Meats)
• 1 Chopped Onion
• 2 Large Chicken Breasts (I got these from Ben’s Meats)
• 1 Cup of Salsa
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Pepper
• 1 Teaspoon of Red Pepper and Garlic Seasoning
• 1 Tablespoon of Oil
• 2.5 cups of Shredded Cheddar Cheese
• GF Wraps (I used Toufayan brand from Bens Meats)

Directions:

1. Preheat oven to 400 Degrees F
2. Add the oil, onions, chicken, and seasoning to a pan and cook on the stovetop until done.
3. Add your can of soup and 1/2 of your cheese, and let simmer for another 5 minutes.
4. Fill one wrap by adding your chicken mixture in the middle with some cheese and salsa.
5. Roll your wrap and put the opening of your wrap face down into a prepared pan.
6. Then add salsa and cheese on top of your enchilada.
7. Do up however many enchiladas you want to make. I made three and had leftover filling to make it again for dinner the next night.
8. Bake for 25 minutes.
9. Serve!

Storing:

• Leftovers last 3 days in the fridge.
• You can save the filling and remake again another night for an easy meal!