Page 78 - 201415_TOH_Cookbook

EASY CHICKEN
ENCHILADAS
ROCKWOOD FAMILY, MIDDLETON, MA
INGREDIENTS
Serves 4
1 (10.5-ounce) can cream of chicken soup
1/2 cup sour cream 1 cup salsa 1 (4-ounce) can diced green chiles 2 teaspoons chili powder 2 cups cooked, diced chicken 1/2 cup shredded cheese, such as Monterey Jack or cheddar 6 flour tortillas
“This is a quick, easy dinner that, when served with salad, is so very yummy.” Mary Rockwood
tttttfPREPARATION 1. Preheat oven to 350°F. Lightly coat a 9- by 13-inch baking dish with nonstick spray.
2. In a small bowl, stir together the soup, sour cream, salsa, chiles and chili powder.
3. In a large bowl, stir 1 cup of the soup mixture with the chicken and cheese.
4. Divide the chicken mixture evenly among the tortillas. Roll the tortillas up and place seam-side down in the prepared baking dish. Pour remain- ing soup mixture over the top. Cover the dish with aluminum foil and bake for 40 minutes or until the enchiladas are hot and the sauce is bubbling.
Taste of Home – Page 68