When I plan Chicken Enchiladas on our weekly menu, I make sure that I have the ingredients for two of our favorite recipes. Why two? One recipe requires a little more time and effort to prepare and the other is quick, simple and equally as delicious. As I've said before, I care for the children of two of our school's teachers. Anyone who has raised or cared for small children knows that there are times, that by the end of the day, any meal that requires alot of time, effort and energy isn't going to make it to the table. Right? That's why I make sure to plan a few "backup" meals during the week. No matter what kind of day I may have, I'm assured that my family will have a tasty meal in the evening.
Most of the ingredients called for in this recipe you probably already have stocked in your pantry. These enchiladas are incredibly cheesy and just a little bit spicy, thanks to the chili pepper. Because my kids LOVE cheese, I double the cheese mixture for the enchiladas. Mmmm! With this recipe, no matter how busy and hectic your day has been, you can have a wonderful, delicious dinner on the table and maybe still have a few minutes to relax. Wouldn't that be wonderful?! :-)
Cheesy Chicken Enchiladas
1 can Campbell's Condensed Cheddar Cheese Soup (I use 2)
1/2 cup milk (1 cup)
2 cups chopped cooked chicken
3/4 cup Pace Picante Sauce
1 tsp. chili powder
8 flour tortillas
Mix soup and milk.
Mix 2 tbsp. soup mixture, chicken, picante sauce and chili powder.
Spread 1/2 cup soup mixutre in 3 quart shallow baking dish. Spoon about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in baking dish. Top with remaining soup mixture. Cover.
Bake at 350 degrees for 25 minutes or until hot.
Source: Campbell's Kitchen