CHICKEN ENCHILADA CASSEROLE (serves 6-8)
7-9 flour tortillas
4 chicken breasts, cooked & shredded
1 can cream of mushroom soup
16 oz jar medium chunky salsa
2 c shredded mexican cheese
1 c milk
garnishes: shredded lettuce, shredded cheddar, sour cream, tomatoes, olives, etc.
Mix shredded chicken, cream of mushroom soup, and salsa together. Divide between tortillas. Roll and place seam down in a casserole dish. Top with shredded cheese. Pour milk over the whole dish. Bake at 350 degrees for 30 minutes or until cheese begins to brown. Serve with garnishes. I also served mine with refried black beans on the side.