I made this recipe up after trying a million recipes. I love it because it is so incredible easy and it isn't too spicy for my kids, but has just the right kick! :)
1 can cream of chicken soup1 can Southwestern Style Pepperjack soup (or Nacho Cheese soup--both are from Campbells)
1 1/2 C milk
1/2 C soup cream
1/4 C salsa
2 C cheddar cheese (divided)
1 can chicken - drained
8 tortillas
Preheat oven to 350 degrees. Mix soup, milk, sour cream, salsa, and 1 C cheese together. Put about 1 C of this mixture in the bottom of a 9x13 pan. (a little more if necessary to lightly cover the bottom) Add chicken to the mixture in the bowl. Put about 1/4-1/2 C filling in the center of each torilla and roll up. Place tightly together in pan. Pour remaining soupy mixture over the enchiladas and top with cheese. Bake at 350 degrees for 25-30 minutes.
1 comment:
Hey Rachel! I am loving all your recipes they look soo good. I have tried to make this one before but I can never find Southwestern Style Pepperjack soup. Where do you buy it? I've looked at Giant Eagle a few time but can never find it :)
Post a Comment