Easy Cheesy Chicken Enchiladas

I guess it is easy to assume that our favorite ethnic cuisine is Mexican! I love the flavors and the bright colors. The fresh ingredients and the involvement of my hands in making the dish.


I subscribe to Food Network Magazine but occassionally pick up other magazines at the grocery store is it contains at least 5 new recipes I would like to try.


Back in September I was flipping through a womens magazine and spotted a new recipe for enchiladas. My mouth was watering as I gazed at the picture.


It is from the kitchen of Campbell's Soup!


I waited until the weather finally got cold (and boy did it get cold and fast!) because the oven has to be on. In the late spring, all through out summer, and deep into fall we cook via our new bar-b-q. Fruits, veggies, and meats are cooked on the grill. Even side dishes as it has a burner for pots and pans.
Getting back to the recipe at hand, last month I was looking for some new recipes to try when this one caught my attention. I have a 3 ring binder with page protectors that hold all of my loose recipes.


Mike had been bugging me to make enchiladas again (he loves my mom's recipe!) so I decided to try a new one and see how he'd like it.


The first time I made it I used cream cheese and omitted the chili powder for Little A. While she loved the chicken and the cheese, she was not fond of the tortilla. She does have sensory processing disorder, so certain textures bother her. I still have to cut up her meat into rather small bites or she will gag and choke.


Mike and I, however, loved the new enchilada recipe! It is easy to make and will leave you with left overs for the next day. That is always an added bonus in this house!


When I made the recipe again last night I used sour cream instead of cream cheese and added in the chili powder since Little A would be eating the chicken before I added it to the mixture. I have to say the chili powder added just the right amount of bite to the dish.


Here is the recipe (I have altered it some):


Prep: 10 min  Bake: 40 min  Makes: 6 servings


Ingredients:


1 can Campbell's Condensed Cream of Chicken soup
1/2 cup sour cream
1 cup Pace Picante Sauce (you choose the heat level)
2 tsp chili powder
2 cups chopped cook chicken OR 1 nice rotisseri chicken
1/2 cup shredded Monterey Jack cheese + thin slices for top of enchilada
Flour tortillas
1 small tomato chopped
1 green onion sliced


Directions:
Preheat oven to 350 degrees.

Stir soup, sour cream, picante sauce, and chili powder together in large bowl.

Stir in shredded chicken and cheese into mixture.

Spray bottom of glass 9x13 pan with cooking spray.

Spoon mixture into into flour tortillas, roll and place seam side down.

Continue until pan is full (this is why I only get 5, 3 across and 2 down)

Pour remaining Pace Picanta sauce over tortillas.

Cover with foil and bake 30 minutes.

Remove foil, and add two thin slices of cheese to each tortilla.

Slide back into oven and cook 10 more minutes.

Allow to cool 3-4 minutes.

Top enchilada with sliced tomato and green onion.

Serve with Mexican rice, chips, and salsa.