Friday, April 11, 2008

Quick Chicken Enchiladas

1 (10.75 ounce) can condensed nacho cheese soup
1/2 cup milk
3 cups cooked, diced chicken meat
1/2 cup salsa
1 (4 ounce) can diced green chilies
10 (8 inch) flour tortillas

Preheat oven to 375 degrees F.
In a small bowl, mix together cheese soup and milk.
In a medium bowl, combine chicken, salsa, chilies and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
Bake for 30 minutes.

Serve topped with olives and sour cream.

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