CREAMY CHICKEN ENCHILADAS

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Creamy Chicken Enchiladas image

Very quick and yummy version of enchiladas. Serve with a side of rice. Note: I think I originally found this on Kraft.com and it also called for Cilantro. I have left this ingredient out as hubby & I Really did Not like it in this particular dish.

Provided by Virginia Cherry Blo

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 cups cooked chicken, chopped
10 3/4 ounces cream of chicken soup
4 ounces sharp cheddar cheese, shredded
4 ounces mozzarella cheese, shredded
6 -8 flour tortillas (8-inch)
1 1/2 cups salsa (i prefer black bean and corn salsa)

Steps:

  • Preheat oven to 350°F.
  • Combine chicken, 1 cup of shredded cheese mixture, and soup.
  • Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
  • Top with salsa and remaining cheese.
  • Bake 25 minutes.

Nutrition Facts : Calories 579.9, Fat 29.6, SaturatedFat 13.4, Cholesterol 123.9, Sodium 1787.5, Carbohydrate 35.6, Fiber 3, Sugar 4.7, Protein 42.3

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