- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Servings: 6
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup salsa
- 1 tsp. chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 6 flour tortillas (6 inch), warmed
- 1 small tomato, chopped
- 1 green onion, sliced
DirectionsStir soup, sour cream, salsa, and chili powder in medium bowl.
Stir 1 cup soup mixture, chicken, and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in 2 quart shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
Bake at 350-degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.