Chicken Enchiladas with a Twist Recipe it was a great dish.It tweaked it just a tad by adding green bell pepper & real pepper to the boiling chicken & sauce & also added cheesy salsa to the sauce.

Ingredients:
1 cupMild Pace salsa mild
1 canCream of mushroom soup
1/2 cupEnchilada sauce mild
2 tablespoonsSalt
2 Chicken breast halves shredded
3 cupsCheese; shredded
8 Flour tortillas
cream of chicken or celery can be used

Method:
Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth.

Prepare cream of mushroom as indicated using broth. Add the salsa and chicken and stirr.

Remove from heat and add 1 cups of cheese. Taste for salt, but you probably won't need any.

Fill the tortillas with about 2 spoons of the chicken mixture and roll.

Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted.

Chicken Enchiladas with a twist Recipe