Chicken-Cheese Enchiladas
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A mexican take on chicken-cheese enchiladas, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 (11 oz.) can condensed nacho cheese soup
- 1/2 c. milk
- 2 c. diced cooked chicken
- 1/2 c. salsa
- 1 (4 oz.) can chopped green chilies
- 1 tsp. chili powder
- 8 flour tortillas (8-inch each)
Method
In small bowl, combine soup and milk; set aside.
In medium bowl, combine chicken, salsa, chilies, chili powder and 2 tablespoons of soup mixture.
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