Wednesday, July 8, 2009

Creamy Chicken Enchiladas

Here is my recipe for Chicken Enchiladas, a family favorite....
1 can (10 3/4 oz.) cream of chicken soup
1 container (8oz.) sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 fajita size flour tortillas, warmed
1 tomato chopped
1 green onion, sliced

Mix soup, sour cream, salsa and chili powder
Add cooked chicken to mixture and spread on a warmed tortilla
My family likes the filling inside and only cheese on the outside. But you can set aside some of the filling and spread it on top of the enchiladas . Bake at 350 degrees for 40min or until hot.
Top with lettuce green onion and tomato (we were out of the onion and tomato).


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