Total Time
50mins
Prep 15 mins
Cook 35 mins

Ingredients Nutrition

Directions

  1. MIX soup and milk.
  2. MIX 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder.
  3. SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
  4. POUR remaining soup mixture over enchiladas. Cover.
  5. BAKE at 375°F for 35 minute or until hot.

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