Ingredients
- 2 cups shredded cooked chicken
- 1 can (4.5 ounces) green chilies
- 1/2 cup milk
- 1 can nacho cheese soup (Campbell's)
- 1/2 cup salsa
- chili powder
- 1/2 of a small onion
- 6 tortilla shells
- shredded cheese
Preheat the oven to 375 degrees.
First, mix the soup and the milk together in a small bowl.
In a slightly bigger bowl, mix the chicken, green chilies, salsa, onion, 2 tablespoons of the nacho/milk mixture and the chili powder.
Then I put some of the soup mixture on the bottom of the pan. Note, this WAS NOT ENOUGH. I would either grease and put soup on the bottom or put a lot more soup on the bottom then I did.
Then in each individual shell I put the chicken mixture, topped it with some shredded cheese and then rolled them up.
Oh sooo pretty.
Even prettier!!! Dump the soup mixture on top and spread it around. Then put it in the oven COVERED with foil for about 25 minutes and then take it out and sprinkle some more shredded cheese, put it back in the oven until it is melted.
Yummmmmmm.. Deliciousness!!! The shells were sooo juicy and soft and yum yum yum. The only down fall was the fact that I really need more sauce on the bottom so getting them out was not so fun, but delicious all the same.
After I put the enchiladas in the oven I made Rice a Roni Spanish Rice to serve with it.. YUMMMMMM. (I don't use tomato sauce, I use salsa. yummmm!)Verdict? Amazing. My husband gave it a 2 thumbs up and so did I. Definitely going to be our go to chicken dish the day after we cook a full chicken from now on!!
What is your favorite type of enchilada?
