- 1 (10.75 ounce) can Cream of Mushroom soup
- 1 (15 ounce) jar chunky salsa
- 1 (8 ounce) package Cream Cheese, softened
- 1/2 cup Marzetti® Slaw Dressing
- 1 1/2 pounds chicken, cooked and cubed
- 2 cups Monterey Jack cheese, shredded
- 1 bunch green onions, chopped
- 1 (4.5 ounce) can chopped green chiles, undrained
- 8 flour tortillas
- Stir together mushroom soup and salsa, spoon 1/2 cup mixture in bottom of 13×9 baking dishing coated with cooking spray.
- Beat cream cheese and Marzetti(R) 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 with parsley or cilantro.