QUICK CHICKEN ENCHILADAS

Quick Chicken Enchiladas image

Only mildly spicy enchiladas. Serve with sour cream and black olives as toppers.

Provided by Sheri Ferrell

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

1 (10.75 ounce) can condensed nacho cheese soup
½ cup milk
3 cups cooked, diced chicken meat
½ cup salsa
1 (4 ounce) can diced green chiles
10 (8 inch) flour tortillas

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, mix together cheese soup and milk.
In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
Bake for 30 minutes.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 39.8 g, Cholesterol 50.4 mg, Fat 9 g, Fiber 3.1 g, Protein 24 g, SaturatedFat 3 g, Sodium 845 mg, Sugar 2.3 g