Ingredients:
1 can Cream of Chicken Soup
1/2 tsp garlic powder
1 can Kirkland chicken, drained
2/3 cup shredded Mexican Mix cheese
4 flour tortillas
1/4 cup milk
1/2 cup Pace's Salsa Verde
1 4oz can chilies, mild
1/3 onion, diced
Preheat oven to 375.
Grease 9X9 glass dish and set aside.
In a medium bowl mix half can of soup, garlic powder, chicken, can of chilies, onion and 1/3 of cheese.
Divide mixture into 4 equal parts.
Spoon onto flour tortillas, roll tortillas around filling and lay open side down into prepared dish
Make the Sauce, in medium bowl stir remaining half of soup, cheese, milk, and salsa verde.
Pour over top of enchiladas and sprinkle with cheese.
Bake for 20 minutes until cheese is melted.
Serve with sour cream and tossed salad.
Note: This doesn't take more than 15 minutes to get ready. We like to drink "Jarritos" to go along with this yummy Texmex meal to make it feel more authentic.
From: Originally this recipe was from Campbell's Soup Cook Book but I have changed a lot of the ingredients and added some of my own.
3 comments:
This looks yummy. I love the new background.
Question: What size is a Kirkland's Chicken can? The nearest Costco is an hour away and I really want to make this.
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