Thursday, January 29, 2009

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Courtesy of Campbell's Kitchen


1 can cream of chicken soup
1 container sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken (or 2 cans costco shredded chicken)
1 cup shredded Monterey Jack cheese
10 or so fajita size tortillas
1 medium tomato, chopped (optional)
1 green onion, sliced (optional)


Mix soup, sour cream, salsa and chili powder in one bowl.

Mix one cup of the above mixture with chicken and cheese.

Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in shallow baking dish. Pour remaining cream mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 30 minutes. Top with tomato and onion.

No comments:

Post a Comment