I got this great and easy recipe from my friend, Leah Payne. Mark and I happen to like enchilada sauce better than salsa, so we pour that over the top instead. Mark also likes beef enchiladas, so I usually double the recipe, make half of them chicken and half of them beef, and freeze a pan of it before cooking. It’s a great time-saver later on when I don’t have time for dinner!! I've been trying to stay away from canned soup, so I've been making it by just layering cream cheese, salsa, meat, and shredded cheddar inside the tortilla instead.
1 large can Chopped Chicken (or 2 C. cooked chicken breast, chopped)
1 can Condensed Cream of Chicken Soup
½ C. Sour Cream
1 8 oz. pkg. Shredded Cheese (I prefer Mexican, but whatever you like)
6 10”-12” Tortillas
1 ½ C. Salsa
Directions: Mix Chicken, Soup, Sour Cream, and 1 cup of Cheese until well blended. Mentally divide the mixture into 6 parts. Scoop into center of each Tortilla; roll up. Place, seam side down, in greased 9x13-inch baking dish. Top with the Salsa and remaining Cheese. Bake in a 350º oven for 25-30 minutes, thawed.