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Chicken Enchiladas| 1 | can(s) | cream of chicken soup | | 1/2 | c. | salsa | | 1 | c. | sour cream | | 5-6 | | chicken breasts | | 10 | | tortillas | | | cheddar cheese — shredded |
| 1. | Mix soup, salsa, and sour cream. | | 2. | Spread 1/2 mixture in bottom of pan. | | 3. | Boil & dice chicken. | | 4. | Roll chicken and cheese in tortillas then cover with the other 1/2 of mixture. | | 5. | Sprinkle with cheese. | | 6. | Bake at 375 degrees for 20 minutes. |
Suggested side dishes: chips & salsa, fruit, fried rice, & cheesecake.(from Jen Mortensen) |
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