Chicken Cheese Enchiladas
Paulette
ingredients
- 1 can (11 ounces) Campbell’s condensed Nacho Cheese Soup
- 1/2 c. milk
- 2 c. diced cooked chicken
- 1/2 c. salsa
- 1 can (4 ounces) chopped green chilies
- 1 tsp. chili powder
- 8 flour tortillas (8 inches each)
directions
- 1
In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture. To make enchiladas, along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam-side down in greased 3-quart oblong baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375° for 35 minutes or until hot and bubbling.
- 2
Top with any of the following: sour cream, sliced olives, salsa, guacamole, sliced green onions.
Source: Anne Behm
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