This dish is microwaved, so it's done in a hurry.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound of boneless chicken breasts, cubed
- 1 can of Cream of Chicken soup
- 1 cup of salsa (I used mild)
- 8 tortillas (6 inch)
- 1 can of Cheddar Cheese soup
Preparation:
COOK chicken in nonstick
skillet until browned and done, stirring often. Add chicken soup and 1/2
cup of salsa. Heat through. SPOON about 1/3 cup chicken mixture down the
center of each tortilla. Roll up tortilla around filing and place
seam-side down in a 2-quart microwave-safe baking dish. MIX cheese soup and
remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5
min. or until hot. This serves 4, so if you need more just double this
recipe. - Kim
