2 Cans Condensed Cream Of Mushroom Soup
1 (16-ounce) Carton Sour Cream
1 (4.5-ounce) Can Diced Green Chilies
10 Flour Tortillas
3 Cups Cooked Rice
2 Cups Cooked Cubed Chicken*
2 Cups Grated Cheddar Cheese, Divided
1 Medium Onion, Chopped
1 Cup Prepared Salsa
Preparation:
Combine Mushroom Soup, Sour Cream And Chilies. Spread Half Of Mixture On The Bottom Of A 9 X 13-inch Baking Dish. Set Aside.
Fill Each Tortilla With The Cooked Rice, Cooked Chicken, 1 Cup Cheese, Onions And Salsa Divided Evenly. Roll Tortillas And Place In Prepared Baking Dish. Pour Remaining Soup Mixture Evenly Over Enchiladas And Sprinkle With Remaining 1 Cup Cheese.
Bake At 350*f (175*c) For 1 Hour.
Serves 6.
You can serve with your family and friends.
