fave foods: easy chicken & cheese enchiladas

 

I found this recipe in a magazine years and years ago.  It has since been one of our favorite things to make. We tweak it just a little to make it our own (a little more spicy!) and we could probably eat this every week!

Easy Chicken and Cheese Enchiladas

Ingredients:

1 (10.75 ounce) can of Campbell's Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request)

1/2 cup sour cream

1 cup Pace Picante Sauce (we substitute this with 1 cup salsa)

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas - 6" size (Todd likes to use the burrito sized), warmed

1 small tomato, chopped (we substitute a can of Rotel)

1 green onion, sliced (we actually omit this one...)

Directions:

1. Stir the soup, sour cream, picante sauce (salsa) and chili powder in a medium bowl.

2. Stir 1 cup picatine sauce (salsa) mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas.  Roll up the tortillas and place them seam side up in an 11x8" shallow baking dish.  Pour the remaining mixture over the filled tortillas. Cover the baking dish.

4. Bake at 350 degrees F. for 40 minutes or until the enchiladas are hot and bubbling.  Top with tomato and onion (which we omit).

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas. 

I just saw this tip online and I think I may try that the next time we make this. Sounds delish!

We usually end up serving this dish with a side of  Southwestern Style Rice.  It is also SUPER easy and so delicious.

This recipe is great for when you make shredded chicken ahead of time and need to make something and use it up.  Helps the process go faster too! It also helps with you have a handsome assistant in the kitchen to whip it up while you take pictures of him. ;)

I have plugged all of the ingredients (the version we make) into MFP to see the calorie count.  This does not include the serving of rice (or wine!) Anyway, here's the nutrition information:

Serving size: 1 enchilada

Per serving:

Calories: 367

Carbs: 35

Fat: 12

Protein: 21

Sodium (eek): 1239

Sugar: 7

I would love to hear if anyone else out there has made this one or has any favorite recipes to share!