Follow these steps for perfect results
Nacho Cheese Soup
Chopped Green Chilies
chopped
Milk
Flour Tortillas
8 inch size
Cooked Chicken
diced
Salsa
Preheat oven to 375°F (190°C).
In a small bowl, mix together nacho cheese soup and milk.
In a medium bowl, combine cooked chicken, salsa, green chilies, and 2 teaspoons of the soup-milk mixture.
Spread about 1/3 cup of the chicken mixture on each tortilla.
Roll up the tortillas.
Place rolled tortillas in a lightly greased 3-quart baking dish.
Spread the remaining soup-milk mixture on top of the enchiladas.
Bake for 30 minutes, or until heated through and bubbly.
Serve with sour cream and black olives, if desired.
Expert advice for the best results
Add a layer of shredded cheese on top for extra flavor and browning.
Use rotisserie chicken for an even quicker preparation.
Adjust the amount of green chilies to control the spice level.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve enchiladas directly from the baking dish or plate individually with desired toppings.
Serve with rice and beans.
Top with sour cream, guacamole, and olives.
Pairs well with the spice and richness of the enchiladas.
Discover the story behind this recipe
Enchiladas are a staple in Mexican cuisine, often served during celebrations and gatherings.
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