Creamy Chicken & Cheese Enchiladas

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Mix soup, sour cream, salsa, and chili powder.
  • In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
  • 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).
  • Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
  • Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
  • Top with tomato and green onion before serving.