Enchiladas

Enchiladas

in a bowl, combine:

2-3 cups cubed meat (chicken)

8oz cream cheese, softened

½ can cheese soup

spread ¼ cup down the center of each of 8 tortillas.  Roll tightly and place, seam side down, into greased 9x13 pan.

in a bowl, combine:

1 cup plain yogurt or sour cream

1 ½ cups salsa

½ can cheese soup

pour over filled tortillas

bake, covered, at 350 for 20 minutes

uncover, top with 2 cups shredded cheddar cheese, and bake (uncovered) for 10 – 15 minutes.

notes:  Use hotter salsa than normal, sour cream kills the heat.

450 calories in one.