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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers. Ingredients:
1 (10.75 ounce) can condensed nacho cheese soup |
1/2 cup milk |
3 cups cooked, diced chicken meat |
1/2 cup salsa |
1 (4 ounce) can diced green chiles |
10 (8 inch) flour tortillas |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, mix together cheese soup and milk.
3. In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
4. Bake for 30 minutes.
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