Cheesy Poblano Chicken Enchiladas
Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.Advertisement
Stir the remaining soup and the milk in a small bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish. Pour the soup mixture over the filled tortillas. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
Serving Suggestion: Top with chopped tomato, sliced green onion and fresh cilantro leaves.