Chicken Enchiladas

1. 1

   Preheat oven 350 degrees.

2. 2

   Coat a 9x13 baking with non stick cooking spray.

3. 3

   Whisk soup and 1/2 soup can of water in a bowl until smooth.

4. 4

   Stir in salsa, 1/4 cilantro and cumin.

5. 5

   In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, the corn, chiles and remaining cilantro.

6. 6

   Working with one tortilla at a time, spoon a scant 1/3 cup chicken mixture down center.

7. 7

   Roll up and place seam side down in baking dish.

8. 8

   Repeat.

9. 9

   Pour remining sauce over top.

10. 10

    Sprinkle with remaining cheese.

11. 11

    Cover with foil.

12. 12

    Bake 30 minutes.

13. 13

    uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.

14. 14

    Serve with pico de gallo.

* Per serving · 4 servings · Values may vary.

No additional tips available.