BSIA RECIPES

Chicken and Cheese Enchiladas

Prep:  10 minutes                  Bake:  40 minutes                     Makes 6 servings

1 can (10 ¾ oz. Campbell’s Condensed Cream of Chicken Soup (Regular, Fat Free or
Healthy Request)
½ cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups of chopped cooked chicken
1 cup grated or shredded Monterey Jack Cheese (Monterey Jack and Colby cheese 
mixture also works fine.)
6 flour tortillas (6”) warmed
1 small tomato, chopped
1 green onion, sliced

1. Mix the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup of this mixture with the chicken and ½ cup 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 11” x 8” shallow baking dish.  Pour the remaining mixture (from Step 1) over the filled tortillas.  Cover the baking dish.

Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling.

5. Garnish with ½ cup of cheese, tomato, onion.  Serve when cheese topping melts.

Side Dish Suggestions:

Mexican (yellow) rice (can’t recall brand name but this is available in Latino/Mexican section of grocery store).   Bill sometimes adds sautéed finely diced sweet onions and green peppers to the rice when it is fully cooked and just before serving..

Submitted by Mary Bennett