| Mix together chicken, sour cream, 1 1/2 cans soup, onion, chilies, green taco sauce and 1/2 of tomato salsa. Warm tortillas a few at a time, in a plastic bag in the microwave, until softened. Fill each tortilla with chicken mixture and roll up. Repeat and line the filled tortillas in a 9x13" baking dish. When all tortillas are filled, mix remaining soup and tomato salsa with 1/2 cup water or milk and pour over all enchiladas. Top with shredded cheese. Bake at 350 for 30-40 minutes. |
