Tuesday, November 6, 2012

Tasty Tuesday: Chicken Enchiladas

I tend to be a creature of habit, especially when it comes to the grocery store.  I unfortunately don't have the luxury of meandering around the grocery store anymore (and yes, anyone with young children knows that that is a luxury), so I normally grab the same old things and get out.  Of course, this leads to monotonous meals week after week - which I hate because I really do love to cook. 

So one of my most favorite things in the whole wide world, is when I am checking out a new recipe that looks good, and what do you know, I have all the ingredients in my pantry!  This is triply exciting considering the scavenger hunt I go through to get western foods here.  For more on that check out this post

I also love finding recipes in somewhat unexpected places; this was the case when I came across today's Tasty Tuesday, which I found on the label of a Campbell's Cream of Chicken soup can.
Here is the recipe from the company website. 

What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)  
How to Make It 
  • Heat the oven to 350°F. 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 seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. 
 I have to say that I was super, pleasantly surprised at how good these are.  I tend to be a mega-spicy wuss, so I cut the Picante to half a cup, but my husband likes to get up from the table red-faced, sweat dripping down his brow with clear sinuses, so for him, I put red pepper flakes in the mixture inside the enchilada then poured the other half cup of Picante onto his side of the dish.  I marked the spicy ones with toothpicks.

You can see the outcome here! (Again, please excuse my lack of photo-taking skills)
  Try them out and let me know what you think!

1 comment:

  1. I have found this a couple of years ago. no matter what new recipe i find we always go back to this one. My family just love this one and so simple.