Easty Chicken & Enchiladas

Name: Easty Chicken & Enchiladas
Ingredients: 1 can 10 1/2 oz Cream of Chicken Soup; 1/2 C. sour crea; 1 C. Salsa; 2 tsp. Chili poweder; 2 C. Chopped Chicken, cooked; 1/2 C. Shredded monterey jack cheese; 6 tortilla; 1 small onion, chopped

8 ingredients

4 steps

Ingredients

1 can 10 1/2 oz Cream of Chicken Soup
1/2 C. sour crea
1 C. Salsa
2 tsp. Chili poweder
2 C. Chopped Chicken, cooked
1/2 C. Shredded monterey jack cheese
6 tortilla
1 small onion, chopped

Directions

1

Stir the soup, sour cream, salsa and chili poweder in a medium bowl
2

Stir in 1 C. soup mixture, chicken and cheese in a large bowl
3

divide the chicken among the tortillas. Roll up the tortillas and place them seamside up in 11x18 shallow baking dish. Pour the remaining soup mixture over the filled tortills. Cover the baking dish.
4

Bake at 350 for 40 minutes or untill the enchiladas are hot and bubbling. Top with the tomato and onion.