Our December 2017 Recipe Winner
Winner: Kari G.
Easy Chicken Enchiladas
Preheat oven to 350* In a large bowl mix 2 cans of cream of mushroom soup with a pound of cooked, diced chicken. Add a little milk and 1 cup shredded cheese. Put about 1/4 to 1/3 cup mixture on a tortilla shell, roll up and place seam-side down in greased 9x13 pan. Repeat for 10 shells. Cover enchiladas with red cactus mild salsa and shredded cheese. Cover with tin foil and bake for 30 minutes.