Chicken Cheese Enchiladas

11 ingredients
1 steps

Ingredients

  • 1 can nacho cheese soup
  • 1/2 cup milk
  • 2 cups diced cooked chicken, or two 5 ounce cans of chicken
  • 1/2 cup salsa
  • 1 can chopped green chilies (4 ounces)
  • 1 teaspoon chili powder
  • 8 - 8 inch flour tortillas
  • shredded cheddar cheese
  • sour cream
  • sliced black olives
  • green onions, chopped

Directions

  1. 1
    In small bowl, combine soup and milk. Set aside. In medium bowl, combine chicken, salsa, chilies, chili powder, and 2 tablespoons of soup mixture. To make enchiladas, along one side of tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla, jelly-roll fashion; place seam-side down in greased 3 quart oblong baking dish or 9 x 13 pan. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 for 35 minutes or until bubbly. Top with shredded cheese, sour cream, olives, and green onions. Yield: 8 enchiladas.

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