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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 2 cups chicken, cooked and shredded
- 1 (8 ounce) can low-fat cream of chicken soup
- 2 cups salsa
- 1 (8 ounce) can cheddar cheese soup
- 1 tablespoon chili powder
- 8 small tortillas (I use Weight Watchers brand)
Method
- Place chicken, cream of chicken soup and 1/2 cup salsa in saucepan.
- Heat through.
- Place approximately 1/2 cup of mixture in centre of each shell.
- Wrap shells and place seam side down on a greased 9x13 casserole dish.
- Mix together remaining salsa, cheddar cheese soup and chili powder in saucepan.
- Spoon over enchiladas.
- Cover with waxed paper and heat in microwave 3-4 minutes.
