Recipe of the Week | Easy Chicken & Cheese Enchiladas

PEA RIDGE — Easy Chicken & Cheese Enchiladas

From kitchen of Mia King, Pea Ridge

1 can condensed cream of chicken soup

1/2 c. sour cream

2 tsp. chili powder

2 c. chopped cooked chicken

1/2 c. shredded Monterey Jack cheese

6 flour tortillas, warmed

1 small tomato chopped

1 green onion, sliced

Stir soup, sour cream and chili powder in medium bowl. Stir 1 c. soup mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas.

Roll up tortillas and place seam-side up in a 2-qt.

shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish. Bake at 350° for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

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