Chicken Enchiladas with a Twist

By PatN

Ingredients

• 2 Chicken breast halves (shredded)
• 1 can Cream of Mushroom soup , cream of chicken or celery can be used.
• 1 c. mild Salsa
• 3 c. shredded cheese
• 1/2 c. Enchilada sauce, mild
• 8 flour tortillas

Details

Servings 8

Preparation

Step 1

Cover chicken witrh water and boil until cooked. Shred once cooled. Save broth. Prepare mushroom soup as indicated using broth. Add the salsa and chicken and stir. Remove from heat and add 1 cup cheese. Taste for salt, but you probably won't need any. Fill the tortillas with about 2 tbsp of the chicken mixture and roll. Place in 9 x 13 pan. Top with enchilada sauce and remaining cheese. Bake at 350 degrees until cheese is melted. If making ahead and pan is cold--cover with foil and bake at 350 degrees for 30 min or until cheese is melted.