Chicken Enchiladas, Take 2
Ingredients:
- 2 cups cooked diced chicken
- 2 cans cream of chicken soup
- 16 oz sour cream
- Small can of chopped green chiles (drained)
- 2 1/4 cups grated cheddar cheese
- 1/4 cup salsa
- 8-10 flour tortillas
Directions:
Mix chicken, soup, sour cream, salsa, chiles, and two cups of cheese together and plop a large spoonful in each tortilla. Roll each tortilla and place in ungreased 9x13 baking dish. Repeat until you run out of filling. Top with the remaining ¼ cup of cheese.
Bake at 350 for 30-45 minutes.
Submitted By: Joyce
Original Source: My MIL, Judy
Comments:
Dh swears they have to sit in the fridge overnight for the best taste!