Easy Chicken and Cheese Enchiladas
(from katiejoan’s recipe box)
Easily one of my top 10 favorite recipes. Every time I make it my husband raves that it’s better than a restaurants version. This is what I sometimes make to bring to new moms, etc.
Source: Campbell's
Prep time: 20 minutes
Cook time: 40 minutes
Serves 6 people
Categories: Top Weeknight Dinners!
Ingredients
- 1 10 3/4 oz. can Cream of chicken soup (fat free)
- 1/2 cup sour cream
- 1 cup salsa
- 2 tsp. chili powder
- 2 cups cooked chicken chopped
- 1/2 cup shredded monterey jack cheese
- 6 6 inch flour tortillas
- 1 tomato chopped
- 1 onion diced
Directions
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eheat the oven to 350. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.
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Stir 1 cup salsa mixture, chicken and cheese in a large bowl.
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Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in a 9×13 baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.
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Bake for 40 min. or unitl the enchiladas are hot and bubbling. About 10 min. until done add the chopped tomatoes and onions on top to make it pretty.