1 can cheddar cheese soup
1/2 cup milk
2 cups chopped cooked chicken
3/4 cup picante sauce
1 tsp chili powder
8 flour tortillas
Heat oven to 350. Mix soup and milk. Mix 2 Tbsp soup mixture, chicken, picante sauce and chili powder. Spread 1/2 cup soup mixture in 3 quart shallow baking dish. Spoon 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam side down in baking dish. Spread remaining soup mixture over enchiladas. Cover and bake 25 minutes or until hot.
Serves 4
No comments:
Post a Comment