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Chicken Enchiladas

By: Marzetti®

"Fill flour tortillas with chicken, cream cheese, Marzetti® Original Slaw Dressing, Monterey jack cheese, green onions and chilies, then bake covered with cream of mushroom soup and salsa."

Rate/Review | Read Reviews (5)

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Servings (Help)

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Original Recipe Yield 8 servings

Ingredients

1/2 cup Marzetti® Slaw Dressing
1 (10.75 ounce) can cream of mushroom soup
1 (15 ounce) jar chunky salsa
1 (8 ounce) package cream cheese, softened
1 1/2 pounds chicken, cooked and cubed
2 cups Monterey Jack cheese, shredded
1 bunch green onions, chopped
1 (4.5 ounce) can chopped green chilies, undrained
8 flour tortillas

Directions

Stir together mushroom soup and salsa, spoon 1/2 cup mixture in bottom of 13x9 baking dish, coated with cooking spray. Beat cream cheese and Marzetti® Slaw Dressing until smooth.
Stir in chicken, 1 cup cheese, green onions and chiles. Spoon 1/3 cup mixture down center of each tortilla. Roll up tortillas, and place seam side down in baking dish. Pour remaining soup mixture over enchiladas and top with remaining 1 cup of cheese.
Bake at 350 degrees for 25 minutes. If desired, sprinkle parsley or cilantro.