Recipe: Chicken and Cheese Enchiladas

Another cooking adventure down and it was delicious! I'll include the full recipe at the bottom of the blog post. I found this recipe on the back of a can of Caskey's cream of chicken soup and adapted it a bit for me and my family! Note: This entry is very picture heavy!

First, we add a can of cream of chicken soup to a bowl.

Next we add sour cream and salsa.

Then add chili powder and stir.

Lastly, add shredded cheese.

Add cooked chicken and then soup mixture to flour tortillas.

Roll tortilla up and continue with remaining tortillas.

Cover with remaining mixture and cook.

Top with green onions and diced tomatoes.

Add a side of refried beans and enjoy!

Chicken and Cheese Enchiladas

1 10 and 1/2 can cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 teaspoons chili powder
2 cups cooked chopped chicken
1/2 cup shredded cheese (We used a Mexican style cheese and added a lot more than that!)
6 - 8 tortillas, warmed
1 small chopped tomato or 1 can diced/chopped tomatoes
1 or 2 chopped green onions

Stir together soup, sour cream, salsa, chili powder and shredded cheese in a bowl. Divide chicken among tortillas and add soup mixture on top. Roll up tortillas and place seam-side up in baking dish. Pour remaining soup mixture over filled tortillas. Cover with foil (I didn't do this) and bake at 350 degrees for 40 minutes, or until enchiladas are hot and bubbling. Top with tomatoes and onions and serve with refried beans.