Wednesday, October 24, 2012

Wednesday, October 10, 2012

Chicken and Cheese Enchiladas

The weather lately has been amazing. I love the chill in the air and the changing leaves make my morning walks so enjoyable. Plus, all I want to do is bake and cook. I will use any excuse to turn on the oven.

The Husband had been craving enchiladas and these are super easy to make. I got the recipe from a magazine and believe it is a Campbell's recipe. As I have said million times, I am not a photographer so the pictures will not do the food justice.

Chicken and Cheese Enchiladas
1 can 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 cheese
6 flour tortillas, warmed
1 small tomato, chopped (optional)
1 green onion, chopped (optional)

1. Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken, and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place seam side up in 2 qt. shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
4. Bake at 350 F. for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onions if you wish.

*I top my enchiladas with shredded cheese before I put them in the oven.