Chicken Enchiladas

Chicken enchiladas can be doubled or tripled. Freeze individual portions for lunches or freeze a full pan for an easy oven dinner.

Ingredients

• 4 cups shredded chicken
• 8 ounces cream cheese, softened
• 1/2 cup salsa
• 1 to 2 cans cream of chicken soup
• 1 cup milk
• 1 cup shredded cheese
• Salt and pepper
• Tortillas

Directions

1. Mix cream of chicken soup and milk in a bowl.
2. Add 1/2 cup to 1 cup of sauce mixture to shredded chicken.
3. Stir in cream cheese, salsa, salt, and pepper.
4. Spoon chicken mixture down the center of each tortilla and roll up.
5. Place seam side down in a greased baking dish.
6. Pour remaining sauce over top and sprinkle with shredded cheese.
7. Bake at 350 degrees F for 20 minutes.
8. Cool, portion, label, and freeze if making ahead.

Variation: Add 1 to 2 cups cooked rice to stretch the filling.