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Instructions |
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Put a scoop of chicken mixture into each tortilla and roll up (enchilada style). Place filled tortillas (seam side down) in a 13 x 9 pan that has been greased with 3 T. chicken broth (from the water when you boiled the meat).
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In a separate bowl, mix-
12 ounce jar mild salsa (less the 2 T)
1 can cream of chicken soup.
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Pour this salsa/soup mixture over the pan of filled tortillas. Top with grated cheese.
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Cover pan with foil and bake at 350 degrees for 30-45 minutes or until bubbly.
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Originally Submitted
3/17/2010
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