Quick Chicken Enchiladas

Ingridients

1 (10.75 ounce) can condensed nacho cheese soup

1/2 cup milk

3 cups cooked, diced chicken meat

1/2 cup salsa

1 (4 ounce) can diced green chiles

10 (8 inch) flour tortillas

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together cheese soup and milk.

In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.

Bake for 30 minutes.