"Wait, everyone stop eating! I forgot to take a picture!" This is what I yelled out at the dinner table as everyone was chowing down on the delicious and very easy recipe. Good thing Tim hadn't eaten all of his "spicy" portions yet, but they didn't last in that pan very long. This is another All You magazine recipe from the July issue and can be made ahead of time and stored in the fridge.
- 1 can (10 3/4 oz) Campbell's 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 monterey jack cheese
- 6 flour (6 inch) tortillas
- 1 small tomato, chopped
- 1 green onion, sliced
1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir in 1 cup picante sauce mixture from above, chicken and cheese in a large bowl. (To make life even easier I picked up a rotisserie chicken from the grocery store so all I had to do was take off the meat and saved the extra for a different recipe)
3. Divide chicken mixture among tortillas. (I let the tortillas sit at room temp. so that they wouldn't tear) Roll up the tortillas and place seam side up in 2 qt. shallow baking dish. (I used toothpicks to hold them closed until I could get the sauce on them in the next step) Pour remaining picante sauce mixture over filled tortillas. Cover baking dish with foil. (Can refrigerate at this point)
4. Bake at 350 degrees for 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion. (Made Tim's spicy by adding jalapenos inside and as topping)
REALITY: I would RECOMMEND this recipe to anyone who likes easy Mexican food. I am not a big fan of tomatoes and onions, and even I enjoyed this meal because you can barely see them inside. Yes, I'm one of those if I see it, I won't eat it type of people. I'll bet that this recipe would also freeze well. The portions are kind of small, so double it if you want leftovers.
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