Saturday, March 12, 2011

Easy Chicken and Cheese Enchiladas

This was a great find in a magazine! I've made them twice and Chris always wants leftovers for lunch! Which, to be fair- the recipe only makes 6 enchiladas so you may need to double it to feed your crew. I've used both rotisserie chicken and left over grilled chicken- both worked well. These are great topped with tomatoes and avocados! {But, what isn't?!}

Easy Chicken and Cheese Enchiladas
from Campbell's Kitchen

1 can (10 3/4 ounce) cream of chicken soup
1/2 c sour cream
1 c salsa
2 tsp chili powder (I'm out of this so I replaced with cumin)
2 c chopped cooked chicken
1/2 c shredded Monterey Jack cheese (or whatever you have!)
6 flour tortillas

Heat oven to 350. Stir the soup, sour cream, salsa 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 up in a 2-quart shallow 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. Serve with your favorite toppings.