Chicken Enchiladas
Source of Recipe
Cheryl
List of Ingredients
- 10 large flour tortillas
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 large cans chicken
- 16 oz. carton sour cream
- 1 1/2 cup salsa
- shredded cheddar
- OR
- 8 - 9 medium flour tortillas
- 2 chicken breasts, cooked & shredded
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 12 oz can Ro-Tel tomatoes with green chilies
- 1/4 cup chopped onion
- cheddar cheese
Instructions
- Fill tortillas with chicken.
- Combine soup and remaining ingredients.
- Top with soup mixture.
- Roll up and place in buttered dish.
- Top with remaining soup mixture.
- Bake @ 350 degrees for 30 minutes or until hot and bubbly.
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