Creamy Chicken Enchiladas

1 can cream of chicken soup

1 cup sour cream

1 cup chunky salsa

1 small can chopped green chillies (4 oz)

2 teaspoons chilli powder

2 cups chopped,cooked chicken or turkey

1 cup grated monteray jack cheese

1 cup grated sharp chedder cheese

8-10 fajita sized flour 

Mix soup,sour cream,salsa,green chillies and chilli powder.

Mix 1 cup of sauce mixture with chicken and about half of the cheese.

Spread a layer of sauce in the bottom of a 13 x 9 in. pan.

Spread 1/4 cup or more of the chicken mixture down the middle of each tortilla and place seam down in pan.

Spread remaining sauce on top and sprinkle with the rest of the cheese.

Cover with tin foil and bake @ 350 for 40 minutes or till hot and bubbly.

Cool a few minutes to thicken and serve with rice and sprinkle with chopped tomato and green onion if desired.

These are the yummiest enchiladas ever! I found the recipe at the campbells soup kitchen website and after reading a bunch of raving reviews I tried it and have made it several times! It doesn't taste like canned soup at all and  Austin really likes it! (which is the only reason I ever make anything twice!:)

This is the first time I've ever posted anything so I hope it works!:)