Recipes / Cheesy Chicken Enchiladas With Salsa

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Cheesy Chicken Enchiladas With Salsa

4

  • SERVING SIZE: 6

Ingredients
  • 4 cups Chicken, Cooked & Chopped
  • 1 pound Sour Cream
  • 1 1/3 cups Cream of Chicken Soup
  • 8 ounces Mexican Four-Cheese Blend, Shredded
  • 1 dozen Soft Flour Tortillas
  • 3 1/2 cups Furmano's Petite Diced Tomatoes
  • As Needed Cilantro, Chopped
Preparation
  1. Preheat oven to 350 degrees.
  2. In large mixing bowl combine chicken, sour cream, chicken soup, and cheese. Stir to mix well.
  3. Divide mixture between tortillas. Roll tortillas tightly; place in a non-stick or greased 13" x 9" baking pan.
  4. Spread Furmano's Petite Diced Tomatoes over top.
  5. Bake for 30 minutes. Serve warm.
  6. Garnish with cilantro, if desired.