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Chicken & Cheese Enchiladas




Source of Recipe


Elaine


Recipe Introduction


Chunks of chicken, green chiles and a cheesy sauce with a kick are rolled up in tortillas, covered with more sauce and baked to perfection. There wont be any leftovers--just smiles around the table.



List of Ingredients




Chicken & Cheese Enchiladas

Serves: 4

1 can cheddar cheese soup
1/2 cup milk
2 cups diced cooked chickens
1/2 cup Pace® Chunky Salsa
1 can (about 4 oz.) chopped green chiles, chopped
1 tsp. chili powder
8 flour tortillas (8")

In small bowl mix soup and milk.

In medium bowl mix 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder.



Recipe



Along one side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in greased 3-quart shallow baking dish.

Spread remaining soup mixture over enchiladas. Cover and bake at 375°F. for 35 minutes or until hot.

In small bowl mix soup and milk.

In medium bowl mix 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder.

Along one side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in greased 3-quart shallow baking dish.

Spread remaining soup mixture over enchiladas. Cover and bake at 375°F. for 35 minutes or until hot.