This recipe made a fairly spicy batch of enchiladas. Adjust jalapenos and tabasco to your liking.
1 can cream of chicken soup
8 oz sour cream
sliced jalapenos ( I used jarred jalapenos, drained)
1 tsp cumin
cilantro to taste
tabasco to taste
1/4 cup chunky salsa ( green salsa is best to avoid that squeamish pink undercooked chicken look)
3 chicken breasts, cooked and shredded
flour tortillas
Cheddar and Monterey Jack cheese shredded
Combine soup, sour cream, spices and some cheese together in a bowl. Reserve 1/2 of this mixture. To remaining mixture add chicken and salsa. Soften tortillas as directed on package to make them pliable. Fill and roll each tortilla with chicken mixture and roll tightly and place seam side down in a pam sprayed baking dish. Spread reserved mixture of top of enchiladas and cover all with cheddar and mont jack cheese . Bake 30-40 minutes til bubbly at 350°.
