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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

EASY CHICKEN & CHEESE ENCHILADAS Recipe

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This recipe for EASY CHICKEN & CHEESE ENCHILADAS is from The SKILLICORN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 1/2 ounce) Campbell's Condensed Cream of Chicken Soup
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 (6-inch) flour tortilla, warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Directions:
Directions:
Step 1: Heat the oven to 350 degrees. Stir soup, sour cream, picante sauce and chili
powder in medium bowl.

Step 2: Stir 1 cup soup mixture, chicken and cheese in a large bowl. Season the
mixture with salt and pepper.

Step 3: Divide the chicken mixture among the tortillas. Roll up the tortillas and place
seam-side down in an 11x8x2 inch baking dish. Pour the remaining soup
mixture over the filled tortillas. Cover the baking dish.

Step 4: Bake for 40 minutes or until the enchiladas are hot. Top with the tomato and
onion.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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