Creamy Chicken & Cheese Enchiladas

Swan Valley Tammi's Note:

Yet another favourite recipe from Campbell's Soup. Not authentic, by any means, but easy, yummy, and you already have all the ingredients on hand.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 (10 ounce) can condensed cream of chicken soup (I usually just use cream of mushroom)
• 1 cup sour cream
• 1 cup salsa
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
• 12 (6 inch) flour tortillas (I usually use 6 10-inch tortillas)
• 1 medium tomato , chopped (about 1 cup)
• 1 green onion , chopped (about 2 tbsp.)

Directions:

1. Mix soup, sour cream, salsa, and chili powder.
2. In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
3. Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
4. Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
5. Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
6. Top with tomato and green onion before serving.