Chicken and Cheese Enchiladas
Kate Van Gorden
ingredients
- 1 can (11 oz.) Campbell’s condensed nacho cheese soup
- 1/2 cup milk
- 2 cups diced cooked chicken
- 1/2 cup salsa
- 1 can (4 oz.) chopped green chilies
- 1 tsp chili powder
- 8 flour tortillas (8" each)
directions
- 1
Preheat oven to 375°F.
- 2
In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.
- 3
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 for 35 minutes or until hot and bubbly.
Source: Kate Van Gorden
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