Chicken and Cheese Enchiladas

What you need:

1 can (10 3/4 oz) Cream of Chicken Soup
1/2 cup sour cream
1 cup Salsa
2 teaspoons chili powder
2 chicken breasts, chopped and cooked
1/2 cup shredded cheese
6 flour tortillas
1 chopped tomato
1 sliced green onion

11 X 8" Baking pan
Tin Foil


Here's what you do:

1. Preheat oven to 350 degrees.

2. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.

3. Stir 1 cup soup mixture with chicken and cheese in a large bowl.

4. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in the baking pan. Pour the remaining soup mixture over the filled tortillas. Cover with foil.

5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.


***This one was such a hit that it not only got the label of "This one's a keeper," but the leftovers were actually eaten! Leftovers never get eaten at my house! So that says something!

***I put shredded cheese on top of the enchiladas before I baked them. The original recipe calls for Monterey Jack cheese, but cheddar worked just fine for me.

***The enchiladas are not as spicy as you would expect with chili powder. So if you are wanting a little more spice or a little more kick, try using medium or hot salsa. Also, this recipe is supposed to feed 6 people, but I would say it really only feeds 4 people. Enjoy!