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Chicken Enchiladas – October 2011 Recipe Post Card

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Chicken Enchiladas
Ingredients:
1/4 c. salsa
1/4 c. water
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
4 chicken breast, cooked and shredded
8 large flour tortillas
1/2 c. sour cream
1 c. shredded Mexican cheese

Directions:
Combine the salsa and water; spread evenly in the bottom of a 9 x 13 baking pan. In a bowl, combine the cream of mushroom soup and cream of chicken soup together; add the chicken and blend together.  Divide the mixture evenly into 8 flour tortillas, saving enough of the mixture to cover the top of the enchiladas after folding them up and arranging them in the pan.  After covering the enchiladas with the leftover mixture, spread sour cream and sprinkle cheese on enchiladas.  Bake at 350 degrees for 15 minutes or until cheese is melted. 
October 2011 Postcard