Wednesday, December 12, 2012

Chicken & Cheese Enchilada



1 can of condensed Nacho Cheese or cheddar cheese soup
1/2 cup milk
2 cups of diced cooked chicken
1/2 cup salsa
1 teaspoon chili powder
1 4oz can of chopped green chilies
8 flour tortillas

  • Preheat oven to 350°     
  • In a mixing bowl combine chicken, salsa, green chillies, chili powder and 2 tablespoons of the soup mixture.
  • Spread about 1/3 cup of chicken mixture on each tortilla roll and place in a baking dish.
  • Spread the remain soup mixture over the enchiladas.
  • Cover with foil and bake for 35 minutes.

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