Recipe

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• 1 can cheddar cheese soup
• 1/2 cup milk
• 2 cups diced cooked chicken
• 1/2 cup chunky salsa
• 4 oz chopped green chilies
• 1 tsp chili powder
• 8 flour tortillas

• 1 In a small bowl mix soup and milk
• 2 In a medium bowl mix 2 tablespoons soup mixture, chicken, salsa, chilies, and chili powder
• 3 Along one side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in greased 3-quart shallow baking dish.
• 4 Spread remaining soup mixture over enchiladas. Cover and bake at 375 F for 35 minutes or until hot.