Chicken Enchiladas

• boiled whole chicken
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 c. sour cream
• 1 c. milk
• 1 1/2 c. Old El Paso thick and chunky salsa
• 1 c. grated Cheddar cheese
• 1 pkg. flour tortillas
• 1 c. grated Mozzarella cheese
• 1 onion (chopped)
• 1 bell pepper (chopped)
• salt and pepper
• 1 tsp. garlic powder
• 1/2 stick butter

1. Saute onion and bell
2. pepper
3. in butter.
4. Boil chicken. Debone.
5. Set broth aside.
6. To
7. sauteed
8. onion
9. add soups, sour cream, milk, salsa and half
10. of both cheeses.
11. Salt and pepper to taste.
12. Some may
13. prefer more garlic powder.
14. Grease baking dish. Boil chicken broth,
15. dipping
16. eachtlour
17. tortilla
18. in broth to soften.
19. Put
20. 1
21. tablespoon mixture in tortilla, roll and fold ends.
22. When baking dish if full put remaining mixture over tortillas.top with remaining cheese.
23. Bake until cheese is melted.

chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, chunky salsa, cheddar cheese, flour tortillas, mozzarella cheese, onion, bell pepper, salt, garlic powder, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713653 (may not work)