Easy Cheese Chicken Enchiladas


1 can Cream of Chicken Soup
½ cup Sour Cream
1 cup Salsa
2 tsp Chili Powder
2 cups Cooked Chicken, diced (I always buy a full cooked chicken from the grocery store, saves on time)
½ cup Cheese, grated
Small Tortillas
¼ cup Tomatoes, chopped
¼ cup Shallots, chopped


Pre-heat oven to 350°F.

Mix soup, sour cream, salsa, and chili powder.  Add chicken and cheese

Warm the tortillas in the microwave for 30 seconds. *this will make rolling the tortillas much easier  Divide mixture in tortillas, while making sure you still have about 1/2 cup of mixture remaining, and roll. Place seam side up in baking dish.

Note: Use a toothpick to keel the shells closed and remove after you pour the remaining sauce on top.

Pour remaining mixture on top and cover with foil.  Bake for 40 minutes.  Garnish with tomatoes shallots.

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