Chicken and Cheese Enchiladas

Well, having a holiday in in the middle of the week sure does help the week fly by! I keep thinking it's Tuesday though, which is kind of annoying.

This is a recipe I made about two months ago. I wasn't real happy with the pictures, so it's been languishing in my 'drafts' folder for awhile. While the pics weren't great, the recipe was pretty good. Heath loves enchiladas (we just had these for dinner last night, which is currently his favorite recipe), so every now and again I'll try out a new recipe for him.

I think I liked this more than he did. While it does take 40 minutes to cook, it's an easy dish to throw together. I shredded my rotisserie a few days earlier and had the chicken in a plastic bag in the freezer, so when it came time to make this all I had to do was thaw it out. You can use whatever chicken you prefer though (canned, pre-cooked strips, ect).

Ok guys, have a great weekend. I'm off to play with some power tools and refurnish some bar stools!

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'Chicken and Cheese Enchiladas'

Source: Campbell's Kitchen

Ingredients

1 can cream of chicken soup (10 3/4 oz)
1/2 cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken (I used shredded rotisserie)
1/2 cup shredded Monterey jack cheese
6 flour tortillas (6-inch)
1 small tomato, chopped
1 green onion, sliced

Ingredients

1. Heat the oven to 350. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture evenly among the tortillas. Roll up the tortillas and place seam-side down in a 9 x 13-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover with foil.

4. Bake for 40 minutes or until enchiladas are hot and bubbling. Top with the tomato and onion.

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