Chicken and Cheese Enchiladas
Maria Spielman
ingredients
- 1 can Campbell’s nacho cheese soup
- 1/2 cup milk
- 2 cups diced cooked chicken
- 1/2 cup salsa (medium)
- 1 can (4 oz) chopped green chilies (mild, drain)
- 1 tsp chili powder
- 1 cup thin sliced green onions
- 8 flour tortillas
directions
- 1
1. Mix soup and milk and set aside
- 2
2. Combine chicken, salsa, chilies, chili powder plus 2 Tbsp soup mixture
- 3
3.Spread 1/3 cup chicken mixture and 1 tsp soup mixture. Add a few chopped onions. Roll up jelly roll fashion. Place seam side down on greased baking sheet
- 4
4. Spread remaining soup mixture over enchiladas. Cover with foil.
- 5
5. Bake at 375 degrees or until hot and bubbly.
- 1
-You can use regular cheese soup if you don’t care for the extra hot flavor
- 2
-Can top with shredded cheddar cheese, sliced ripe olives, or remaining sliced green onions
- 3
-Extra salsa can top them after baking
- 4
-Sour cream or guacamole may be used as a topping
Source: Maria Spielman
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