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Chicken Cheesiest Enchiladas

Submitted by: Sharon Scaletta of Johnstown, PA | Date Added: 12 Oct 2009
Listed in: Main Dish

1 can Cream of Chicken Soup

1 cup Mexican Blend Cheese

1/2 cup Sour Cream

1/4 cup Mayonnaise

1/4 cup Milk

2 tsp. Dry Fajita Mix

3 T. Cilantro, chopped

2 T. Jalapeno Slices, chopped

3 Roma Tomatoes, chopped

6 med. Flour Tortilla's

3 Boneless Skinless Chicken Breasts, cooked & chopped

1/4 cup Cheddar Cheese

Cilantro for Garnish

In a medium size saucepan mix first 8 ingredients, cook on low just until soups and cheese are combined.

Pour half of the soup mixture over the chicken and blend.

Fill each flour tortilla and lay seam side down in a greased square baking dish

Pour the remaining soup mixture on top of the enchiladas

Top with the 1/4 cup remaining cheese, the chopped tomatoes and more chopped cilantro.

Bake covered with foil for 30 min at 350°

Uncover and bake another 15 minutes

Serve while hot.