Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Very quick and yummy version of enchiladas. Serve with a side of rice. Note: I think I originally found this on and it also called for Cilantro. I have left this ingredient out as hubby & I Really did Not like it in this particular dish. Ingredients:
2 1/2 cups cooked chicken, chopped |
10 3/4 ounces cream of chicken soup |
4 ounces sharp cheddar cheese, shredded |
4 ounces mozzarella cheese, shredded |
6 -8 flour tortillas (8-inch) |
1 1/2 cups salsa (i prefer black bean and corn salsa) |
Directions:
1. Preheat oven to 350°F.
2. Combine chicken, 1 cup of shredded cheese mixture, and soup.
3. Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
4. Top with salsa and remaining cheese.
5. Bake 25 minutes.
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