A couple of years ago I came across a recipe in a Sunday Coupon slick using Campbell's Cream of mushroom soup to make enchiladas, my family loved it. Since then I have modified the recipe and it has become a family favorite.
6 large tortillas
2 cups shredded chicken (I used frozen chicken I had packaged earlier this month from a rotisiery chicken I bought)
1 can cream of mushroom soup
2 cups grated cheddar cheese divided
1 small can green chilies (mild for family)
1/2 cup sour cream
1/2 cup salsa (I used homemade but you can use your favorite)
1 1/2 cups salsa or enchilada sauce
Nathan helped me make dinner tonight to show of the recipe
Each of the boys will eat 1 , Mike will eat 2 1/2 and I will eat 1 1/2. When the boys get older I'm sure it will be a double batch when I make them.
Serve with salad for a complete meal!