This Recipe is from
Casseroles to the Rescue – Page 151
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| Recipe Name:
Hurry-Up Chicken Enchiladas |
| Category:
BEEF, CHICKEN & PORK |
Ingredients:
2½ -3 cups cooked, shredded chicken breasts 600ml/710 ml
1 (10 ounce) can cream of chicken soup 280g
2 cups chunky salsa, divided 480 ml
8 (6-inch) flour tortillas 8 (15cm)
1 (10 ounce) can fiesta nacho cheese soup 280 g
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Instructions:
Combine chicken (or substitute turkey), soup and ½ cup (120 ml) salsa in saucepan. Heat on low and stir constantly so mixture will not burn.
Spread flour tortillas out on your counter and spoon about ⅓ cup (80 ml) chicken mixture on each tortilla.
Roll tortilla around filling and place, seam-side down, in buttered 9 x 13-inch (23 x 33 cm) baking dish.
In saucepan, combine nacho cheese, remaining salsa and ¼ cup (60 ml) water and heat just enough to pour mixture. Pour over enchiladas.
Cover with wax paper and microwave on HIGH, turning several times, for 4-5 minutes or until it bubbles.
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