Monday, May 18, 2009

Laurene's Chicken Enchiladas

from handout at a church function
--a recipe to help you use your powdered milk in your food storage

1 cup of reconstitued Cream of Something Soup
1 cup salsa
1 cup yogurt sour cream
1 cup shredded cheese
1/2 tsp chili powder
2 cups cooked chicken, shredded or cut up
1 can diced chiles

Fills 1 pkg flour tortillas. Use 1/3 cup per tortilla. Fold tortillas and place in non-stick sprayed baking dish. Spread any remaining mixture over the top of the tortillas. Cover with salsa and shredded cheese (about 1 1/2 cups cheese). Bake, covered, at 375 for about 25-30 minutes or until cheese is melted and tortillas are hot.

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