Chicken Enchiladas

This recipe is probably my boyfriends favorite.  By no means did I come up with it, and it's one of very few recipes that I actually follow, mainly because I don't know how it could be any better.  This is a Campbell's recipe so I'm not taking credit for it..but I strongly suggest you give it a shot!

First you need 2 cups chopped/shredded cooked chicken.  I boil mine and whatever I have that is over the 2 cups this recipe calls for, I mix with BBQ sauce and take to work for a sandwich.  Anyway..back to enchiladas.
Two cups cooked, shredded chicken.

Set that aside and in a medium size bowl, throw in a can of Campbells Cream of Chicken Soup (you can use the Healthy Request, Fat Free or Regular kind), 1/2 cup sour cream (you can use light), a cup of your favorite brand of Salsa, and 2 teaspoons chili powder.

Stir together. 

Then in a larger bowl, combine 1 cup of the salsa mixture, your 2 cups of chicken, and 1/2 cup shredded Monterey Jack cheese.

The salsa mixture is hidden in my picture.  Probably because I tend to use a little extra cheese.  Ok, a lot of extra cheese.

Divide the chicken mixture between 6 flour tortillas.  Put the in them microwave for a few seconds if they start breaking. Also, I've done this with smaller tortillas and it made about 8, and I think I might prefer it that way.  Less tendency to overeat and it leaves leftovers for lunch!

Roll the tortillas up and lay them in a baking dish.  Preferably one with fairly tall sides.

Then top with the remaining salsa mixture.  I like to spread it out over the top because the edges of the enchiladas get hard and crunchy otherwise.

Normally I would put more (yes, more) Monterey Jack cheese on top, but I forgot this time. Cover with foil and bake at 350 degrees for 40 minutes.  The recipe says to top with diced tomato and green onion.  We top ours with salsa, MORE cheese, and sour cream.  Serve with refried beans or spanish rice!

So your ingredient list consists of:

1 can Cream of Chicken Soup

1/2 cup sour cream

1 cup salsa

2 tsp. chili powder

2 cups chopped cooked chicken

1/2 cup shredded monterey jack cheese

6 flour tortillas

Various toppings!