Red Cactus USA

Recipes

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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.

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View some of our favorite recipes and discover how Red Cactus products can be used in a variety of delicious ways.