March 28, 2010

Chicken Enchiladas with a twist

* 2 Chicken breast halves shredded
* 1 can Cream of mushroom soup , cream of chicken or celery can be used
* 1 cup Pace Salsa mild
* 3 cups Cheese shredded
* 1/2 cup Enchilada sauce mild
* 8 Flour tortillas
* 2 tablespoons Salt


Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth. Prepare cream of mushroom as indicated using broth. Add the salsa and chicken and stir. Remove from heat and add 1 cups of cheese. Taste for salt, but you probably won't need any. Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted. Enjoy!!Servings: 8 enchiladas
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