Quick Chicken Enchiladas - cooking recipe

Ingredients

1 (10 oz.) can nacho cheese soup
1 (4 oz.) can chopped green chilies
1/2 cup milk
1 (10 count) pkg. 8 inch size flour tortillas
2-3 cups cooked chicken, diced
1/2 cup salsa

Preparation

Preheat oven the 375. In a small bowl, mix together cheese soup and milk. In a medium bowl, combine chicken, salsa, chilies, and only 2 tsp. of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased 3 qt. baking dish and spread remaining soup-milk mix on top. Bake for 30 minutes. Serve with sour cream and black olives, if you wish. Makes 8 servings.