Ingredients
¼ cup salsa
¼ cup 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
½ cup sour cream
1 cup shredded Mexican cheese
Directions
1
Combine the salsa and water; spread evenly in the bottom of a 9 x 13 baking pan.
2
In a bowl, combine the cream of mushroom soup and cream of chicken soup together; add the chicken and blend together.
3
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.
4
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.
Ingredients
Ingredients
¼ cup salsa
¼ cup 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
½ cup sour cream
1 cup shredded Mexican cheese