Saturday, November 15, 2008

YUM-O!!! *Easy Chicken & Cheese Enchiladas*


* Easy Chicken & Cheese Enchiladas*
1 (10 oz) can Cream of Chicken soup
1/2 cup sour cream (I used 1 cup because I like it more sour creamy)
1 cup picante sauce (I used Pace)
2 tsp chili powder
1 tsp ground cumin
2 cup chopped cooked chicken (I bought a Rotisserie chicken from Sam's and used the meat from that...super easy)
2 cup shredded cheese, divided (I used Mexican blend)
6-8 tortillas, corn or flour (I used corn)
1 small tomato, chopped (about 1/2 cup) (Optional)
1 green onion, sliced (about 2 Tbsp) (Optional)
Stir the soup, sour cream, picante sauce, and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8 (I used 9x13) shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake at 350 for 40 minutes, or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
This recipe courtesy of Campbell's.
These were great and super easy.

1 comment:

Amy said...

Sounds yummy! I use the recipe on the back of the green chile enchilada sauce.

 
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