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Chicken Enchiladas
Fill flour tortillas with chicken, cream cheese, Marzetti Original Slaw Dressing, Monterey jack cheese, green onions and chilies, then bake covered with cream of mushroom soup and salsa. Serves 8
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| Marzetti Ingredients |
 | 1/2 cup Marzetti® Original Slaw Dressing |
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| Other Ingredients |
| 1 (10.75 oz.) can Cream of Mushroom Soup |
| 1 15 oz jar Chunky Salsa |
| 1 (8 oz.) package Cream Cheese, softened |
| 1 1/2 lbs. Chicken, cooked and cubed |
| 2 cups Monterey Jack Cheese, shredded |
| 1 bunch Green onions, chopped |
| 1 (4.5 oz.) can Chopped Green Chiles, undrained |
| 8 Flour Tortillas |
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Preparation:
Stir together mushroom soup and salsa, spoon 1/2 cup mixture in bottom of 13x9 baking dish, coated with cooking spray. Beat cream cheese and Marzetti® Slaw Dressing until smooth. Stir in chicken, 1 cup cheese, green onions and chiles. Spoon 1/3 cup mixture down center of each tortilla. Roll up tortillas, and place seam side down in baking dish. Pour remaining soup mixture over enchiladas and top with remaining 1 cup of cheese. Bake at 350 degrees for 25 minutes. If desired, sprinkle parsley or cilantro.
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