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Creamy Chicken and Cheese Enchiladas

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Submitted by: rjeanb

 

A mixture of cooked chicken, chicken soup, sour cream, salsa and shredded cheese fills flour tortillas, baked with more sauce and cheese on top.
 

Ingredients

  • 1 8 oz. container sour cream
  • 1 can cream of chicken soup
  • 3/4 cup milk
  • 2 packages cooked chicken strips
  • 1 jar salsa
  • 6-8 large flour tortillas
  • Salt and pepper to taste
  • Mexican-blend shredded cheese

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Method

Preheat oven to 350 degrees. Mix soup, sour cream and milk. Divide in half and put one portion into a larger bowl; set aside. To other portion add salt and pepper. Spread 2-3 tablespoons of this creamy mixture in bottom of a 13x9" baking dish or pan. Add the chicken and salsa to mixture in larger bowl. Spoon chicken mixture onto tortillas. Add a sprinkle of cheese to each. Roll up and place in dish or pan. Pour remaining creamy mixture over tortillas and spread to completely cover. Sprinkle with remaining cheese. Bake for 35-40 minutes, or until heated through.

 

Notes: You can substitute lower-fat sour cream or cream of chicken soup. It still tastes great.

 

Number of Servings: 4-6

 

Submitted by: rjeanb ()

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