Chicken Enchilada

Melinda Campbell

  • 2 c. Cooked Chicken
  • 2 cans Cream of Chicken Soup
  • 16z Sour Cream
  • 15oz Salsa
  • 1 can Green Chile, chopped
  • 1 pkg small tortilla shells (10 ct)
  • 8z Mild Shredded Cheese (your preferrence)

Combine all ingredients (less shells and cheese) — in a 9 X 13 pan, spread small amount of mixture on bottom of pan – spoon approx. 1/2 c. mixture in each shell and roll, then place in pan. Spread remaining mixture on top of 10 tortillas and top with shredded cheese. Bake 350 for 30 minutes.

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