Cheesy Chicken Enchiladas

INGREDIENTS:

• 1 Can (11 ounces) Condensed Nacho Cheese Soup (may use Cheddar Cheese and add salsa to mixture)

• ½ Cup Milk 

• 2 Cups Diced cooked chicken 

• 1 Cup Salsa (more to taste)

• 1 Can (4 ounces) Chopped green chilies 

• 1 Teaspoon Chili powder 

• 6 Flour tortillas (10 inches each) 

• 1 Can Black Olives, sliced 

• Sour Cream 

DIRECTIONS:

1. In small bowl, combine soup and milk; set aside. 

2. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture. 

3. To make enchiladas, along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jellyroll fashion; place seam-side down in greased 3-quart oblong baking dish. 

4. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 degrees for 35 minutes or until hot and bubbling. 

5. Remove from oven and serve with sour cream and black olives as toppings. 

YIELD:

• Makes 4 servings 

NOTES: 

• Prep Time: 15 minutes 

• Cook Time: 35 minutes 

• A zesty mixture of salsa, cooked chicken and green chilies fill the flour tortillas. This casserole can also be made with Cheddar Cheese Soup. 

SOURCE:

• Campbell’s Fabulous One-Dish Recipes

PHOTOS: