Cheesy Poblano Chicken Enchiladas
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Cooked Chicken (shredded)1 cup
Chunky Salsa (pace®)1 cup
Milk1 cup
Tomato (chopped)2 tbsps
Green Onion (sliced)Directions:
1
Heat the oven to 400 degrees F
2
Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl
3
Stir the remaining soup and the milk in a small bowl
4
Divide the chicken mixture among the tortillas
5
Roll up the tortillas around the filling
6
Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish
7
Pour the soup mixture over the filled tortillas
8
Cover the baking dish
9
Bake for 30 minutes or until the enchiladas are hot and bubbling