Chicken-Cheese Enchiladas
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 can Campbell's nacho cheese soup
- 1⁄2 cup milk
- 2 cups diced, cooked chicken
- 1⁄2 cup salsa
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon chili powder
- 8 flour tortillas (8 inches each)
directions
- In small bowl, combine soup and milk; set aside.
- In medium bowl, combine chicken, salsa, chilies,chili powder and 2 tbsps of soup mixture.
- To make enchilas, along one side of each tortilla, spread about 1/3 cup of chicken mixture.
- Roll up each tortilla, jelly roll fashion; place seamside down in greased 3 qt oblong dish.
- Spread remaining soup mixture over top of enchilladas.
- Cover with foil.
- Bake at 375 for 35 minutes, or until hot and bubbly.
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Reviews
-
I used to make this all the time when my husband and I were first together. It is quick, and tastes great! I use canned chicken sometimes to make it a fast weeknight meal. I had lost the book the recipe was in, so I'm so glad I found this on here! Made it again tonight and it's just as good as I remember! Thanks for the great recipe!!
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RECIPE SUBMITTED BY
Sandy Sadewater
Rockford, ILL
I am in Northern IL. I work full time at a very large retail store in customer service.
I love to try new recipies and my most favorite cooking magazine is Taste of Home but I love checking out all other recipe sites. My family never knows what I am going to try next.