We both loved the enchiladas. They weren't mushy and had all of our favorite flavors inside. I served it with our favorite Mexican rice with black beans mixed in. It was all great. I am glad my search is over for easy weeknight chicken enchiladas!
- 1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
- 1/2 cup milk
- 2 cups diced cooked chicken
- 1 cup salsa, divided
- 1 teaspoon chili powder
- 1/2 cup cheddar cheese
- 8 flour tortillas (8-inch), warmed (I use whole-wheat tortillas)
Stir the soup, 1/4 cup salsa and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, cheddar cheese, 3/4 cup salsa and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down in a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish. Bake at 375°F. for 35 minutes or until the filling is hot.
CONNECT WITH PLAIN CHICKEN