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Chicken and Cheese Enchiladas Recipe

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This recipe for Chicken and Cheese Enchiladas is from Positively Pink, 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 Campbell's© Cream of Mushroom Soup
½ c. Sour Cream
1 c. Salsa
2 tsp. Chili Powder
2 c. chopped Cooked Chicken
½ c. Shredded Monterey Jack Cheese
6 - 6" Flour tortillas
1 Small Tomato, chopped
1 Green Onion, sliced
Directions:
Directions:
Preheat oven to 350ºF. In a medium bowl, combine cream of mushroom soup, sour cream, salsa and chili powder. In a separate, large bowl, combine 1 cup of soup mixture, cooked chicken, and shredded cheese. Divide the chicken mixture amongst the 6 tortillas. Roll up, and place in 11 x 8 x 2" baking dish "seam side down". Pour remaining soup mixture over top of filled tortillas. Cover baking dish and bake for 40 minutes. Before serving, top with tomatoes and onion. Serve salsa and sour cream at the table.

 

 

 

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