Chicken and Cheese Enchiladas

Chicken and Cheese Enchiladas

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can Cheddar Cheese Soup

  • ½

    cup milk

  • 2

    cups diced cooked chicken

  • 1

    cup salsa, divided

  • 1

    teaspoon chili powder

  • ½

    cup cheddar cheese

  • 8

    flour tortillas (8-inch), warmed (I use whole-wheat tortillas)

Directions

Stir the soup, 1/4 cup salsa and milk in a small bowl. Stir 2 tablespoons soup mixture, chicken, cheddar cheese, 3/4 cup salsa and chili powder in a medium bowl. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish. Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish. Bake at 375°F. for 35 minutes or until the filling is hot.


Nutrition

Facebook Conversations