Tuesday, November 10, 2009

Chicken Enchiladas

Every now and again we come across a simple recipe on the back of a food can, in a newspaper, etc. This is one of those recipes. Not EVERYTHING has to be hard to become a favorite. The Ingredients you use are more important than difficulty when creating a great dish. This adapted Recipe from a Campbell's Ad in the Newspaper is definately a new favorite. I paired it with SteamFresh SouthWestern Rice for a quick flavorful meal that my husband LOVES.

Chicken & Cheese Enchiladas
1 can Cream of Chicken Soup
1/2 Cup Sour Cream
1 Cup Picante Sauce
2 tsp. Chili Powder
2 Cups Chopped Cooked Chicken (or approx. 2 boneless/skinless boiled Chicken breasts)
1 Cup Mexican Cheese Blend or Monterey Jack
6 Flour Tortilla's (6")
1 Tomato (Diced)
1 Green Onion (Chopped)

Stir soup, sour cream, Picante Sauce and Chili Powder in bowl. Use 1 Cup of the Picante mixture and add your Chicken and Cheese. Divide the chicken mixture among the 6 tortilla's and place in a 9 x 13 casserole dish. As I folded them up leaving one end open, I used a toothpick to hold them closed. Pour remaining Picanted Sauce over tortillas. I topped with some extra Mexican Cheese (1/2 cup or so-I love Cheese!)

Bake at 350 for 40 minutes or until enchiladas are bubbling and cheese is melted. Top with the Diced Tomato and Onion.



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