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Chicken and Cheese Enchiladas Recipe

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This recipe for Chicken and Cheese Enchiladas is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 teaspoons chili powder (optional)
2 cups chopped cooked chicken
1 cup shredded cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
Directions:
Directions:
Heat the oven to 350°F. Stir the soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup salsa sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining salsa sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and extra cheese, if desired. Place under broil for a few minutes to heat up toppings.
Personal Notes:
Personal Notes:
I add 1/2 cup canned black beans and 1 can green chilies to my sauce, and I have also tried slicing a green onion for the topping with the tomato.

 

 

 

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