1 can condensed cream of chicken soup
½ can condensed cream of celery soup
½ cup sour cream
1 cup Pace picante sauce, or other thick salsa
2 tsp. chili powder
2 cups cooked or canned chicken, chopped
4 oz. can chopped green chilies
1 cup shredded cheese
8 small flour tortillas
Green onions, tomatoes, black olives and more cheese, for garnish
Combine soups, sour cream, salsa and chili powder in a bowl. In a separate bowl, combine chicken, green chilies, cheese and 1 cup soup mixture. Divide the chicken filling among the tortillas, roll up and place seam side down in a shallow baking dish coated with cooking spray. Pour the remaining soup mixture over the tortillas.
Cover with foil and bake at 350 degrees for 40 minutes, or until enchiladas are hot and bubbling. Serve with green onions, tomatoes, cheese, black olives or your favorite garnish.
Carol’s note: Try the enchiladas with ground beef or beans!
