Ingredients:
1 can Campbell’s nacho cheese soup
1/2 cup milk
2 cups diced, cooked chicken
1/2 cup salsa
1 (4 ounce) cans chopped green chilies
1 teaspoon chili powder
8 flour tortillas ( 8 inches each)
Directions:
In small bowl, combine soup and milk; set aside.
In medium bowl, combine chicken, salsa, chilies,chili powder and 2 tbsps of soup mixture.
To make enchilas, along one side of each tortilla, spread about 1/3 cup of chicken mixture.
Roll up each tortilla, jelly roll fashion; place seamside down in greased 3 qt oblong dish.
Spread remaining soup mixture over top of enchilladas.
Cover with foil.
Bake at 375 for 35 minutes, or until hot and bubbly.
Servings: 4
Time preparation: 30 min.
Time total: 65 min.