Chicken & Cheese Enchiladas
Ready In: 35 mins
Serves: 4
Ingredients
- 1 (10 3/4ounce) can campbell's condensed cheddar cheese soup
- 1⁄2 cup milk
- 2 cups diced cooked chicken
- 1⁄2 cup thick & chunky salsa
- 1 (4 ounce) can green chilies, chopped
- 1 teaspoon chili powder
- 8 (8 inch) flour tortillas
Directions
- Mix soup and milk.
- Mix 2 tablespoons soup mixture, chicken, salsa, chilies and chili powder.
- 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.
- Pour remaining soup mixture over enchiladas.
- Bake at 375F for 35 minutes, or until hot.
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