Creamy Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A friend made this one night and it was so absolutly delicious that my mom and I just had to have the recipe! These enchiladas are so creamy that they just melt in your mouth. YUM! Ingredients:
8 ounces cream cheese |
1 (8 ounce) package shredded cheddar cheese or 1 (8 ounce) package mexican blend cheese |
4 chicken breasts |
1 (10 3/4 ounce) can cream of chicken soup |
5 1/2 ounces milk (1/2 a can) |
flour tortilla |
1 (18 ounce) jar salsa |
Directions:
1. Cook, Debone and shred chicken.
2. Heat oven to 350 degrees.
3. Melt cream cheese and 1/2 the package of shredded cheese together. Add 1/2 jar of salsa and chicken.
4. Warm tortillas according to package and fill the warm tortillas with the chicken mixture.
5. Place in a nonstick sprayed dish.
6. Mix soup and 1/2 can of milk together and pour over the tortillas.
7. Pour remaining salsa over tortillas and top with remaining cheese.
8. Cook until the cheese is melted.
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