2 c. cooked, chopped or diced chicken (I use canned chicken breast)
1 can cream of chicken soupr
1 small package cream cheese
1/2 c. sour cream
1 cup salsa
1/2 tsp. chili powder
8 - 6" flour tortillas
1/2 c. Mexican blend shredded cheese
1 tomato, chopped
1 T. green onion, diced
1 can enchilada sauce
Preheat oven to 350º. Grease an 11"x7" baking pan.
In a bowl, mix soup, cream cheese, sour cream, salsa and chili powder.
In a large bowl mix chicken, Mexican cheese and salsa; mix well.
Grease an 11"x7" baking pan; spread 1/2 of enchilada sauce on bottom of pan.
In each tortilla, place 3 T. chicken mixture; roll up; place sides down in pan.
Pour remain salsa mixture and enchilada sauce over filled tortillas.
Cover pan with foil
Bake in 350º oven for 45 minutes.
Top with cheese, tomatoes and diced green onion.