These creamy, cheesy, spicy enchiladas are fantastic! They differ from traditional enchiladas by using cream of chicken soup and flour tortillas, so give them a try for something new! Serve with refried beans and rice for a complete Mexican meal. This recipe comes from campbellkitchen.com.
Ingredients:
1 can condensed cream of chicken soup
1 cup sour cream
1 cup salsa (use hot for extra spice)
2 teaspoons chili powder
2 cups cooked chicken, diced
1 cup cheddar cheese
8 flour tortillas (soft taco size)
Avocado, additional sour cream and salsa for serving
Directions:
- Pre heat oven to 350 degrees F.
- Spray 9×13 baking dish with Pam cooking spray. Set aside.
- In a bowl, whisk together soup, sour cream, salsa, and chili powder.
- In a separate bowl combine chicken and cheese. Add 1 cup soup mixture and mix to combine.
- Spread about 1/4 cup chicken mixture down center of each tortilla.
- Roll up and place seam side down in prepared baking dish.
- Pour remaining soup mixture over enchiladas, covering completely.
- Cover baking dish with tin foil.
- Bake 50-60 minutes, or until hot and bubbly.
- Serve with avocado, additional sour cream and salsa, if desired.
