Saturday, July 14, 2012

Allison's Enchiladas

This isn't her exact recipe because she usually omitted the Campbell's soup and sour cream, but my dad has made it this way and it's pretty good and easy to make! This comes from Campbell's recipe site, which always has quick and easy recipes :)

Easy Chicken and Cheese Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or98% Fat Free)
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
flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
green onion, sliced (about 2 tablespoons)

  • . Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • . Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • . 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.
  • . Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

I also have some great news for those of you who have followed me on my job searching journey! I have an interview Wednesday with a PR firm in Nashville for a internship! Pray that it goes well and that I'm exactly what they're looking for. 

Hope y'all have a fun and great Saturday!


1 comment:

  1. I love enchiladas and these look like they're not too difficult to make. And congrats on getting the interview! Crossing my fingers for you.


Thank you for all your sweet comments! It really brightens my day :)