Nancy's Microwave Enchiladas

By Addie

Jack prefers them microwaved because the tortillas stay soft. I like to serve these with refried beans and Mexican rice.

Ingredients

• Leftover cooked chicken OR
• Ground beef, browned and drained of fat
• 1 can cheddar cheese soup (I've also just used cream of
• chicken and added some cheddar cheese!)
• 1 cup of salsa
• Flour tortillas

Preparation

Step 1

1. Mix soup with salsa. Mix cooked ground beef or chicken with chicken with half of the soup/salsa mixture. (Other things that can be added - sliced olives, green chiles, diced green pepper, chopped broccoli or spinach, corn, black beans, etc - whatever suits you) Spoon some of filling into tortillas.

2. Place tortillas seam-side down in a shallow microwaveable dish. Pour remaining soup/salsa over top of enchiladas.

3. COVER and microwave on HIGH 5 minutes or until bubbly hot.

Top with shredded lettuce, chopped fresh tomato, sour cream, cheddar cheese, salsa, green onions, etc.....