Easy Chicken & Cheese Enchiladas

Delish Mexican Entree.


1 can (10.75 oz) Condensed Cream of Chicken Soup 1/2 cups sour cream 1 cup salsa 2 tsp. chili powder 2 cups cooked chicken 1/2 cup shredded Monterey Jack cheese 6 flour tortilla 1 small tomato chopped

Nutritional information

No nutrition information available


Preheat oven to 350. Stir the soup, sour cream, salsa and chili powder in medium bowl. In another bowl add 1 cup of the above mixture to chicken and cheese. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in a 2 Qt. shallow baking dish. Pour the remaining soup/sour cream/salsa mixture over the filled tortillas. Cover and bake for 40 minutes. Top with tomatoes.