Chicken Enchiladas

You just gotta love Campbell's Soup. I actually don't eat much of their soup, but when it comes to simple recipes that even cooking hicks like my can make, they are a cut above. This time I wanted to make something quick for my family but also something I could be proud of. And this did the trick!

For starters, the recipe includes a number of easy ingredients we had around the house, which is always a good place to start. Of course, Campbell's either owns or has relationships with other brands, so when it came to 'salsa' there was a specific brand recommended, but I simply used what we had. My biggest issue, strangely enough, was the chicken. I don't know why, but I find it a pain to cook chicken. We happened to have a roasted chicken in the fridge so when Itrimmed it, I almost had enough. But I did have to fry up a breast to make enough chicken. Other than that, in general, this was delicious and easy. It does take a bit to cook (40 minutes) so you have to plan ahead a bit on the timing.

My one other issue is that when I go for enchiladas at a restaurant, they are doused in sauce. This sauce was much thicker and didn't actually cover what I made. So I would have liked to see some sauce for the bottom (I will probably buy a jar of enchilada sauce and cover the dish with it) and perhaps some extra to spread on the top. But like I said, this was easy, quick (save for the cooking time), and tasty. Definitely a hit!

Easy Chicken and Cheese Enchiladas (Campbell's Soup)

1 can of Cream of Chicken soup

1/2 cup sour cream

1 cup salsa

2 tsp. chili powder

2 cups chopped chicken

1/2 cup shredded cheese

6 flour tortillas (I made 9 with this recipe)

1 small tomato, chopped

1 green onion, sliced (instead of the tomato and onion, I added more salsa and cheese)

1. Stir the soup, sour cream, salsa, and chili powder in a bowl.

2. Stir 1 cup of the mixture, chicken, and cheese in a different bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in an 11x8" baking dish. (Note - I'm not sure why they go seam side up. Mine just opened up when I did that. Why not seam side down?) Pour the remaining salsa mixture over the filled tortillas, and cover.

4. Bake at 350 degrees for 40 minutes. Top with tomato and onion.

Score:

Hits: 4

Misses: 6