Instructions: Marinate chicken cubes and green chilies in small amount of oil with herb and garlic seasoning mixed in for about 45 minutes.

Drain as much of oil as possible and cook chicken mixture until chicken browned and juices evaporate, stirring often.

Combine chicken soup and 1/2 c salsa and heat with chicken mixture until heated through
Spoon mixture evenly down one side of flour tortillas.

Roll up tortillas and place seam-side down in a microwave- safe dish - 11x7 or larger.

Mix cheese soup, pepper and remaining salsa and pour over enchiladas.

Microwave on HIGH for 5 minutes or until heated thru and hot.

Everyone likes - kids and adults

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.