Tuesday, November 29, 2011

Chicken & Cheese Enchiladas!!!

Okay...I am SO EXCITED(!!!) about this!  Call me crazy but this is one of those Campbell soup's recipes that I have been longing to make!  Someone made these for us (or something very similar) a few years ago when we had our daughter and ever since then I've thought, "Wow, wasn't that such a good recipe?"  It seemed fairly simple to make & I know that it warmed up great and tasted great too! 

*Note to self & reader: Now let me just stop and say that I know what you're thinking...if I am a chef and my husband and I cater then "why would a simple recipe such as this be of such an interest to me?"  And I will tell you why.  It's quite simple actually.  I am a chef, in my own right, a confectioner, and a caterer if you will but on the other days...I am just a mom.  Meaning that when we're not doing parties or cooking for somebody's event, I am just living your typical day-in and day-out existance of taking care of home and family.  You know what I mean ;-) 

So to find something so simple and so delicious as this darling recipe, when I don't have to be "the chef" or the caterer-of-the-hour and I am just "mama" then I need something simple and easy that I can fit in between making sure that the laundry and dishes are done, and that there aren't too many crayons on the floor! (smile)

So back to what I was saying about this yummy, delicious, all-in-one recipe..

I made it just as the instructions said, the only difference was I threw in a small handful of fresh spinach leaves with each roll and put about and 1/8 cup water around the bottom (just because as a chef, I can't imagine that that rice is not going to dry out baking for forty minutes without it :-).  So, are you ready for the recipe?  Here goes:

Easy Chicken & Cheese Enchiladas
1 can (10 3/4 ounce) Campbell's Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey jack cheese
6 flour tortillas (6") warmed
1 small tomato, chopped *
1 green onion, sliced *

*-I skipped these two items.

 Directions: Combine the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup of the picante sauce mixture, chicken and cheese in a large bowl.

Evenly divide the chicken mixture among the six tortillas.   Roll up the tortillas and place them seamside up in a 2-quart shallow baking dish.  Pour remaining picante sauce mixture over filled tortillas.  Cover baking dish.

Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling.  Top with tomato and onion. 


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