Jan 27, 2011
Chicken Enchiladas with Red Sauce
2 C. cooked chicken, cut into bite sized pieces
2 C. cheese, shredded
1 C. salsa
1 can cream of chicken soup
1 small can tomato sauce
In two separate bowls add:
1. Chicken, 1/2 C. of the salsa, 1/2 can soup, 1/2 can tomato sauce
2. Other half of salsa, soup, and tomato sauce
Fill each tortilla with about 1/8 C. sauce from bowl #1 and sprinkle with some of the cheese.
Roll up and place in 9X13 inch pan.
As soon as the pan is full, top with sauce from bowl #2 and more cheese.
Cover with tin foil if you want soft, don't cover if you want more crispy.
Cook in a 350 degree oven for about 20-25 minutes or until lightly brown and cheese is melted.
Recipe by: Becky