Chicken & Cheese Enchiladas
Source: Angee W.
My cute sister gave me this recipe and it's a must-try!
1 (10.5-ounce) can cream of chicken soup
1/2 cup sour cream
1 (4-ounce) can chopped green chiles
1 bunch green onions, sliced
1 cup salsa
2 tsp chili powder
3 chicken breasts, cooked and shredded
1 cup Monterey Jack cheese, shredded
6 flour tortillas
In a medium bowl, stir together soup, sour cream, chilies, green onions, salsa, and chili powder. In a large bowl, stir 1 cup salsa mixture, all shredded chicken, and 1/2 cheese. Divide the chicken mixture evenly among the tortillas. Place tortillas seam side up in 11x8 pan. Spread remaining salsa mixture over tortillas. Cover with foil and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Cook an additional 5 minutes, or until cheese is melted. Garnish with shredded lettuce, chopped tomato, more sour cream and/or salsa.