Creamy Chicken Enchiladas
Ingredients
- 2 ½ cups chopped, cooked chicken (~2 breasts)
- 1 can condensed (10 ¾ oz.) cream of chicken soup
- 1-8oz. package of shredded Fieldgate Mild Cheddar & Fieldgate Cojack Cheese
- 1 cup sour cream
- ¼ cup cilantro (in place of this: ¼- ½ cup of green peppers, onions & ¼ – ½ of a hot pepper)
- 12 flour tortillas (8”)
- 1 ½ cup salsa
Instructions
- Mix together chicken, soup, 1 c. cheese, ½ – 1 cup sour cream & cilantro
- Spoon ~ ¼ cup of mixture in the center of the tortilla. Roll up and place seam side down in a greased 13”x9” pan.
- Top with salsa & cheese
- Bake @ 350°for 25-40 minutes
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