These enchiladas were sooo breezy-eazzy that I was scared to even try 'em. Sometimes the simple stuff turns out just as delish as say fancy-shmancy ones. This will be a must-do go-to when I'm in a hussle. Know a collegista? This would be a great one for those first time cookers.
Ingredients
1 can Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Salsa (heat of choice)
2 teaspoons chili powder
1 teaspoon cumin
3 cups shredded cooked chicken
1/2 cup shredded sharp cheddar cheese
8 flour tortillas (the thin "homemade" type) warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Directions
Heat the oven to 350°F. Stir the soup, sour cream, picante, chili powder, and cumin in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Spread a thin amount of sauce on the bottom of the pan so the enchiladas won't stick. Roll up the tortillas and place seam-side down in a 9X13 baking dish. Pour the remaining picante sauce mixture over the filled tortillas and top lightly with more shredded cheese. Cover the baking dish with foil.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
1 comment:
for sure making these this week. email me the ingred and directions!
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