Easy Chicken and Cheese Enchiladas

This easy recipe comes from Campbell's Kitchen, one of my favorite sites to check out on occasion. If you would like to check out the site it is at www.campbellkitchen.com. The recipes are tasty and simple to put together, often with ingredients that we have in our pantries. I also find that most of the recipes are very kid-friendly being made with very simple ingredients. Blessings...

Recipe:

1 can (10 3/4 oz.) Condensed Cream of Chicken Soup (regular or 98% fat free)
1/2 cup sour cream, light is fine
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (I use Mexican blend)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup), optional
1 green onion, sliced (about 2 tbsp.), optional

1. Heat the oven to 350 degrees. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup of the soup mixture, chicken and cheese in another bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion if desired.

Serves: 6
Note: The enchiladas are served with Rice, Black Bean and Vegetable Salad. I will post the recipe tomorrow.

Cheesy Chicken Enchiladas Verde

This wonderfully easy and delicious recipe comes from campbellskitchen.com. I love this site for easy, tasty and fast recipes that use food products from their family of quality products, and no, I don't have stock in the company! This is one of the best "fast" recipes for enchiladas I've ever made, and I will surely make it again. Blessings...

Recipe: 

1 jar (16 ounces) Pace Garlic and Lime Verde Restaurant Style Salsa
1-1/2 cups shredded cooked chicken (I used 2 cups chopped turkey that I had in the freezer)
1/2 cup sour cream (lite worked just fine)
1-1/2 cups shredded Cheddar Jack cheese (I used Mexican Four Cheese Blend that  I had in the freezer)
8 corn or flour tortillas (6-inch) (I used 8 8-inch flour tortillas that I had which worked great with the extra 1/2 cup of turkey)

1. Heat the oven to 375 degrees. Spread 1/2 cup salsa in an 11 x 8 x 2-inch baking dish. (If you use larger tortillas, use a 9 x 13 pan)
2. Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tbsps. chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
3. Bake for 15 minutes. Sprinkle with the remaining cheese.
4. Bake for 5 minutes or until the cheese is melted.

Yield: 8 enchiladas, 4 - 8 servings
Note: With the adjustments that I made to ingredients I had on hand, I added a bit more sauce to the larger pan and a bit more sauce to the meat-cheese mixture to ensure moistness. There was still plenty of sauce for the top of the enchiladas.

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