I love Mexican food. Anytime I get extremely hungry, that's what I crave. We like this recipe for enchiladas and we both agree that it's even better the second day!
1 can 98% fat free cream of chicken soup
8 oz fat free sour cream
1 cup salsa
2 tsp chili powder
2 cups cubed, cooked chicken (you can make this super easy by using canned chicken, but we like to use the cooked chicken)
2 cups shredded, Mexican blend cheese
8 (ish) tortillas
Mix soup, sour cream, salsa and chili powder together in bowl. Put 1 cup of mixture in separate bowl, mix with 1 cup cheese and the chicken. Spread a thin layer of the chicken-less mixture on the bottom of a 9x13 pan.
Spoon about 1/4 cup of chicken mixture in each tortilla, rolling them and placing them seam-side down in the pan.
After you have put as many as will fit in the pan, cover with the rest of the plain mixture and top with remaining cheese.
Bake at 350 for 40 minutes. If you aren't a fan of the sour cream mixture for the topping, you can use a can of red enchilada sauce to cover them, then top with cheese. We like ours creamy though! And this is really bad, but I don't have a completed "after" picture!!