Jessica’s Recipes

I just made these for dinner and they are delicious! I am so impressed. 

•  1 pound boneless skinless chicken breasts, cubed
• 1 can (10 3/4 oz.) Condensed Cream of Chicken soup or 98% Fat Free Cream of Chicken Soup
• 1 cup salsa
• 8 flour tortillas
• 1 can (10 3/4 ounces) condensed cheddar cheese soup

1. In a medium nonstick skillet over medium-high heat, cook chicken until browned and juice evaporate, stirring often. Add chicken soup and 1/2 cup of salsa. Heat to a boil, stirring occasionally.
2. Along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla aaround filling and place seam-side down in 2-quart microwave-safe baking dish.
3. Mix cheese soup and remaining salsa and pour over enchiladas.
4. Cover and microwave on HIGH 5 minutes or until hot. 

* Tip: Warm the tortillas for easier handeling. Stack tortillas and wrap in a damp, microwave safe, paper towels. Microwave on HIGH for 15 seconds for 2 tortillas; add 15 seconds to time for every 2 additional tortillas.