Chicken & Cheese Enchiladas
- 1 (10 3/4 ounce) cancampbell's condensed cheddar cheese soup
- 12 cup milk
- 2 cups diced cooked chicken
- 12 cup thick & chunky salsa
- 1 (4 ounce) can green chilies, chopped
- 1 teaspoon chili powder
- 8 (8 inch) flour tortillas
- Mix soup and milk.
- Mix 2 tablespoons soup mixture, chicken, salsa, chilies and chili powder.
- Spread about 1/3 cup chicken mixture down center of each tortilla.
- Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
- Pour remaining soup mixture over enchiladas.
- Bake at 375F for 35 minutes, or until hot.
cancampbells condensed, milk, chicken, chunky salsa, green chilies, chili powder, flour tortillas
Taken from www.food.com/recipe/chicken-cheese-enchiladas-351443 (may not work)