Chicken Enchiladas Recipe

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Chicken Enchiladas
Chicken Enchiladas

• 1 (4.5 oz) can sliced green chiles, undrained
• 1 bunch green onions, sliced
• 1 (8 oz) package Cream Cheese, softened
• 1 (10.75 oz) can Cream of Mushroom soup
• 8 flour tortillas
• 2 c Monterey Jack cheese, shredded
• 1/2 c Marzetti® Slaw Dressing
• 1 (15 oz) jar chunky salsa
• 1 1/2 lbs chicken, cooked & cubed

• Step #1 Stir together mushroom soup & salsa, spoon 1/2 c mixture in bottom of 13x9 baking dishing coated with cooking spray.
• Step #2 Beat cream cheese & Marzetti® Slaw Dressing until smooth.
• Step #3 Stir in chicken, 1 c cheese, green onions & chiles.
• Step #4 Spoon 1/3 c mixture down center of each tortilla.
• Step #5 Roll up tortillas, & place seam side down in baking dish.
• Step #6 Pour remaining soup mixture over enchiladas & top this with remaining 1 c of cheese.
• Step #7 Bake at 350 degrees for 25 mins.
• Step #8 If desired, sprinkle with parsley or cilantro.
• Step #9 .
• Enjoy the Chicken Enchiladas recipe

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Main Dish / Chicken

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• chicken
• easy
• cheap
• quick
• cheese
• main
• garlic
• mexican
• spicy
• delicious
• rice
• pasta
• tasty
• soup
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• creamy
• salad
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• italian
• poultry