Chicken-Cheese Enchiladas |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a wonderful dish was made for me by a friend and I had to make it also. My family loved it. Can be doubled. Ingredients:
1 can campbell's nacho cheese soup |
1/2 cup milk |
2 cups diced, cooked chicken |
1/2 cup salsa |
1 (4 ounce) can chopped green chilies |
1 teaspoon chili powder |
8 flour tortillas (8 inches each) |
Directions:
1. In small bowl, combine soup and milk; set aside.
2. In medium bowl, combine chicken, salsa, chilies,chili powder and 2 tbsps of soup mixture.
3. To make enchilas, along one side of each tortilla, spread about 1/3 cup of chicken mixture.
4. Roll up each tortilla, jelly roll fashion; place seamside down in greased 3 qt oblong dish.
5. Spread remaining soup mixture over top of enchilladas.
6. Cover with foil.
7. Bake at 375 for 35 minutes, or until hot and bubbly.
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