Chicken Enchiladas

Submitted by Kelly Smith

Filling:

3 cups cooked, shredded chicken

1 small onion, chopped and lightly sautéed

8 oz. cream cheese, softened

½ tsp. garlic powder

1 cup shredded cheddar or Monterey Jack cheese

½ cup salsa

Sauce:

1 can cream of chicken soup

3 Tbs. ketchup

1 Tbs. paprika

½ cup salsa 1 cup milk

1 tsp. chili powder

Tortillas
1 cup shredded cheese
Sliced black olives
Chopped green onions

Directions: Combine filling ingredients. Blend sauce ingredients in blender until smooth. Place a small amount of sauce in bottom of 9x13” pan. Roll filling in tortillas. Place in pan. Top with remaining sauce. Sprinkle with cheese, olives and green onions. Bake, covered, at 350 F for 30-40 minutes. Uncover and bake 10 minutes longer.
TO FREEZE: Prepare and fill enchiladas. Top with sauce. Freeze. Bake, covered, at 375 F for 1 hour. Top with cheese, olives and green onion. Bake, uncovered, 15 minutes longer.