Cheesy Chicken Enchiladas

Kristie Tomlinson

2 cans Cheese Soup
1 cup milk
2 cups cooked chicken, chopped
3/4 cup salsa
Tortillas
Tomato

Mix soup and milk together.
In a seperate bowl mix 2 Tablespoons of soup mix, chicken and salsa together.
Spread 1/2 cup soup mix in lined 3 quart dish.
Spread 1/4 cup chicken mix onto tortillas and roll.  Place tortillas in dish seam side down.
Pour remaining soup mix over enchilada.
Cover and bake at 350 degrees for 25 minutes.

Cheesy Chicken Enchiladas

Kristie Tomlinson

1 can (10 3/4 oz) Cheese soup (2 cans are better)
1/2 cup milk (if you use 2 cans of soup use 1 cup of milk)
2 cups cooked chicken, chopped
3/4 cup salsa
1 teaspoon chili powder
8 flour tortillas (8")
1 tomato, chopped for garnish

In a small bowl mix soup and milk. In a medium bowl mix 2 Tablespoons soup mix, chicken, salsa and chili powder. Spread 1/2 cup soup mix in lined 3 quart dish. Spread 1/4 cup mix on one side of tortillas and roll. Place in dish seam side down. Pour remaining soup mix over enchiladas. Cover and bake at 350 degrees for 25 minutes.

Stacked Enchiladas

Mom

1 lb ground beef
1 can enchilada sauce
corn tortillas
1 onion, diced
lettuce, shredded
2 tomatoes, diced
cheddar cheese, shredded
sour cream
vegetable oil

In a skillet brown beef with onion. In a saucepan warm enchilada sauce. In small skillet heat oil. Dip tortillas in hot oil.

Put small amount of enchilada sauce on plate then put tortilla on top. Top with meat, lettuce, tomato, cheese and sour cream. Repeat layers.

We only cook the tortillas for a few seconds. They just get soft and pliable. Not crunchy. It would be yummy with crunchy tortillas too though. Just all around yummy!