Chicken Cheese Enchiladas
- 1 can nacho cheese soup
- 1/2 cup milk
- 2 cups diced cooked chicken, or two 5 ounce cans of chicken
- 1/2 cup salsa
- 1 can chopped green chilies (4 ounces)
- 1 teaspoon chili powder
- 8 - 8 inch flour tortillas
- shredded cheddar cheese
- sour cream
- sliced black olives
- green onions, chopped
- In small bowl, combine soup and milk. Set aside. In medium bowl, combine chicken, salsa, chilies, chili powder, and 2 tablespoons of soup mixture. To make enchiladas, along one side of tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam-side down in greased 3 quart oblong baking dish or 9 x 13 pan. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 for 35 minutes or until bubbly. Top with shredded cheese, sour cream, olives, and green onions. Yield: 8 enchiladas.
nacho cheese soup, milk, chicken, salsa, green chilies, chili powder, flour tortillas, cheddar cheese, sour cream, black olives, green onions
Taken from www.cookbooks.com/Recipe-Details.aspx?id=113149 (may not work)