Chicken Enchiladas

A spicy chicken mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe great for a week night Mexican dinner.

These Chicken Enchiladas were made by Shelley and were served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Chicken Enchiladas

Ingredients:

• 1 chicken breast cooked & shredded
• 1 can condensed cream of chicken soup
• 1/2 cup milk
• 1 cup sour cream
• 1 cup salsa
• 1 1/2 cups shredded Mexican cheese

Directions:

1. I boil chicken breast in seasoned water but you can even use leftover. I shred chicken with 2 forks pulling it apart into small pieces.  Then set aside.
2. In a bowl combine remaining ingredients. Reserve 1/4 to 1/2 to cover final dish.
3. Add chicken mix well.  
4. Spoon ingredients onto tortilla shells and roll.  Then place them in a glass baking dish, and slice. Cover with reserve and sprinkle with cheese.
5. Bake 350 F oven for approximately 40 minutes or until cheese is browned, serve.

 Chicken Enchiladas