Easy Chicken Enchiladas 3 Recipe

  • 1 can cream of chicken soup (10.7 ounce can)
  • 1/2 cup Milk
  • 1/2 cup sour cream
  • 1 can diced green chiles, drained (4 ounce can)
  • 4 boneless, skinless chicken breast halves, cooked and chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Salsa
  • Pinch of ground cumin
  • 6 6") corn or flour tortillas
  • 1 cup shredded cheddar cheese
Preheat oven to 325 degrees. In a medium bowl, combine soup, milk, sour cream, and chiles; mix well. In a separate bowl, toss together cooked chicken, cilantro, salsa, and cumin; add 2 tablespoons of the sauce mixture and mix well. Spread 1/2 cup of the sauce mixture over the bottom of a lightly greased 9x13" baking dish. Divide meat mixture evenly and place on tortillas. Roll tortillas and place, seam side down, in the baking dish. Pour remaining sauce evenly over rolled tortillas and top with cheese. Cover dish with aluminum foil; bake for 30 minutes.
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