CREAMY CHICKEN & CHEESE ENCHILADAS

Creamy Chicken & Cheese Enchiladas image

Provided by Swan Valley Tammi

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 (10 ounce) can condensed cream of chicken soup (I usually just use cream of mushroom)
1 cup sour cream
1 cup salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
12 (6 inch) flour tortillas (I usually use 6 10-inch tortillas)
1 medium tomatoes, chopped (about 1 cup)
1 green onion, chopped (about 2 tbsp.)

Steps:

Mix soup, sour cream, salsa, and chili powder.
In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
Top with tomato and green onion before serving.

Nutrition Facts : Calories 558.9, Fat 26.9, SaturatedFat 12.2, Cholesterol 75.4, Sodium 1285.2, Carbohydrate 52.6, Fiber 3.9, Sugar 4, Protein 26.7