This Americanized version of enchiladas is a family favorite! It is simple to make & our family devours it as soon as it is put it on the table!

Ingredients:

• 2 cans of Cream of Chicken Condensed Soup
• 1 c. sour cream
• 2 c. salsa
• 1 T. chili powder
• 3 c. chicken, boneless & skinless, cooked
• 1 c. shredded Monterey Jack cheese
• 10-12 flour tortillas
• 1/4 c. fresh cilantro, cut (optional topping)
• 1/4 c. fresh parsley, cut (optional topping)

Directions:

1. Preheat the oven to 350°F.
2. Mix the soup, sour cream, salsa & chili powder in medium bowl.
3. In a large bowl add the chicken & cheese. Then stir 1 c. of the sauce mixture into it.
4. Divide the chicken amongst the flour tortillas, use the number of flour tortillas depending on how much filling is put into each of them & roll them up then place in a prepared baking dish.
5. Cover the enchiladas with rest of sauce mixture.
6. Bake it for 50 minutes or until bubbly.
7. Top with extra cheese (if desired) & return it to the oven for 5 more minutes.
8. To serve top it with freshly cut cilantro or parsley or additional sour cream!