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Chicken Enchiladas

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Recipe from Don Lloyd of Mich.

1 pkg large flour tortillas
1 1/4 to 1 1/2 pounds cooked chicken breast, chopped
1 24 oz jar mild chunky salsa
2 8 oz pkgs finely shredded cheese, Mexican 4 cheese type
1 can condensed cheddar cheese soup
1 can condensed fiesta cheese soup
1 soup can milk

Preheat oven to 350 degrees. Warm tortillas in microwave according to directions on package. Along one side of each of 8 tortillas, put an equal amount of chopped cooked chicken breast. Add 2 tablespoons of salsa on top of each pile of chicken. Add 2 -3 tablespoons of shredded cheese to each tortilla. Starting on the side containing the filling, roll each tortilla tightly, making sure to fold in the ends as you roll. Place each rolled tortilla, seam side down in a large greased glass cake pan.

Mix the 2 cans of soup and 1 can of milk together in a plastic bowl. Microwave until warm, mix together well, and pour over the rolled tortillas. Top with the rest of the shredded cheese, and bake at 350 degrees for 20 to 25 min, until cheese is melted, bubbly, and browned. Serve with sour cream.

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