Chicken Enchiladas Recipe

Ingredients

• 2 cans condensed cream of mushroom soup
• 1 (16-ounce) carton sour cream
• 1 (4.5-ounce) can diced green chilies
• 10 flour tortillas
• 3 cups cooked rice
• 2 cups cooked cubed chicken*
• 2 cups grated cheddar cheese, divided
• 1 medium onion, chopped
• 1 cup prepared salsa

How to make Chicken Enchiladas

1. Combine mushroom soup, sour cream and chilies.
2. Spread half of mixture on the bottom of a 9 x 13-inch baking dish.
3. Set aside.
4. Fill each tortilla with the cooked rice, cooked chicken, 1 cup cheese, onions and salsa divided evenly.
5. Roll tortillas and place in prepared baking dish.
6. Pour remaining soup mixture evenly over enchiladas and sprinkle with remaining 1 cup cheese.
7. Bake at 350*F (175*C) for 1 hour.

Notes