Tuesday, March 6, 2012

Chicken & Cheese Enchiladas

2 cups cooked chicken, shredded
1 can cream of chicken soup (98% fat free is okay)
1/2 cup sour cream (reduced fat is okay)
1 cup chunky salsa (I used mild)
1 small can diced green chilies, drained
6 medium sized flour tortillas
2 cups shredded Cheddar cheese, divided

Mix chicken soup, sour cream, salsa and green chilies together in bowl. Scoop out 1 cup of mixture and put into a medium sized bowl. Add chicken and 1 cup cheese. Stir to combine. Place 1/6 of chicken mixture down the center of a flour tortilla. Roll up and place seam side down in a 13x9 baking dish. Repeat until all tortillas are done. Spread original salsa mixture on top of tortillas and sprinkle with remaining cheese. Bake at 350 for 40 minutes.