1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 C. sour cream
1 C. salsa or picante sauce
2 tsp. chili powder
2 C. cooked chicken, chopped or shredded
1/2 C. shredded Monterey Jack cheese
6 flour tortillas
chopped veggies for garnish (tomato, green onion, green chilies, etc.)
1. Combine the soup, sour cream, salsa, and chili powder in a large bowl and stir.
2. Stir 1 C. of this mixture, the chicken, and the cheese in a separate bowl.
3. Divide the chicken mixture among the tortillas. If you warm the tortillas slightly first, they will be easier to roll. Roll up the tortillas and place seam side up in a baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the dish with aluminum foil.
4. Bake at 350 degrees for 40 minutes. Top with garnish and serve with your favorite side dish.
yummy! you just gave me an idea for dinner on Saturday evening…I have some grilled, cooked chicken I didn’t use tonite…this dish would be just perfect! looks great and I bet it tastes great, too! Hope you’ve had a great week!
Oh, that looks so good!! That’s a definite try for me!! 🙂
A Quiet, Gracious Life says
This sounds easy and yummy!
And they go seem side up, not down? That’s different! But hey they sure look good and it seems like it worked well for you so I’ll have to give it a try. (o:
One of our favorite meals is enchaladas. I make mine with rice and black beans. It is one meal that the meat eaters in the family don’t mind skipping the meat for those of us who don’t eat the meat.
I imagine yours would be a hit though. They sound really good.