Last week I was out of town and the week before that I was just plain busy so this week's edition is better late than never. This is one recipe that always comes to mind when I am thinking of having people over because it is easy to prepare and feeds many mouths.
1 can Cream of Chicken
1 (8 oz.) container of sour cream
1 C. Salsa
2 tsp. chili powder
2 C cooked chicken
1 C. Monterey Jack Cheese
10 Flour Tortillas
1 medium tomato, chopped
1 green onion, sliced
Mix soup, sour cream, salsa and chili powder
Mix 1 C. salsa mixture with chicken and cheese
Spread about 1/4 C. chicken mixture down the center of each tortilla. Roll up and place seam-side down in a baking dish. Pour remaining salsa mixture over enchiladas. Cover.
Bake at 350* for 40 min. Top with tomato and onion.