Chicken and Cheese Enchiladas

By JanetLynn198

Ingredients

• 1 can Cheddar Cheese Soup
• 1/2 cup milk
• 2 cups diced cooked chicken
• 1 cup salsa, divided
• 1 teaspoon chili powder
• 1/2 cup cheddar cheese
• 8 flour tortillas (8-inch), warmed (I use whole-wheat tortillas)

Details

Adapted from PlainChicken.com

Preparation

Step 1

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.