Ingredients:
~ 3 c. cooked chicken, cubed
~ 1 can cream o' chicken soup
~ 8 oz. sour cream
~ 2 c. grated cheese
~ 8 oz. salsa
~ flour tortillas (about 12)
~ 1/4 tsp. salt
~ 1/4 c. milk
Directions:
Mix soup & sour cream together. Spread 1/2 c. salsa on bottom of 13x9 pan. Mix chicken, 1/2 c. salsa, 1 cup soup/sour cream mixture, 1 cup grated cheese and 1/4 tsp. salt. Brown tortillas in melted butter (both sides). Spoon several Tbsp. of mixture onto tortilla; roll and place in pan. When all are done, mix about 1/4 cup milk into remaining soup/sour cream mixture and pour over enchiladas. Top with remaining cheese and bake at 350 degrees for 35 minutes.
Recipe from: Missy Sanders
