Chicken Enchiladas with a twist

By kathybgood

Comfort food with a kick!

Ingredients

• 2 Chicken breast halves
• 1 can Cream of mushroom soup
• 1 cup Mild Pace salsa
• 3 cups Cheese
• 1/2 cup Enchilada sauce
• 8 Flour tortillas
• 2 tablespoons Salt

Preparation

Step 1

Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth.

Prepare cream of mushroom as indicated using broth. Add the salsa and chicken and stirr. Remove from heat and add 1 cups of cheese. Taste for salt, but you probably won't need any.

Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted.