Saturday, January 21, 2012

Font-O & Enchiladas

Well, it wasn't a typo but at least 3 people have asked me if the big cupcake tin took fifteen (15) boxes and it didn't. Praise the Lord! It took one and a half (1.5). I think the font I'm using makes the periods twenty thousand times smaller and makes it even hard for me to see. So it wasn't a typo; it was a font-o.    :)
Oh smiley faces look weird too, but I just love the font too much to find another one quite yet.  

On to the new recipe!

Easy Chicken & Cheese Enchiladas
1 can (10 3/4 oz) Cream of Chicken Soup
1/2 Cup Sour Cream
1 cup Picante Sauce (or Salsa)
2 tsp Chili Powder ( I didn't use this)
2 cups Chopped Cooked Chicken
1/2 cup Shredded Monterey Jack Cheese
6 Flour Tortillas
1 Small Tomato, chopped
1 Green Onion, sliced

1. Heat oven to 350F. Stir soup, sour cream, picante sauce, and chili powder in medium bowl.

2. Stir 1 (one) cup soup mixture (from step 1), chicken and cheese in large bowl.

3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down. Pour remaining soup mixture over filled tortillas. Cover baking dish.

4. Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.


Some tips: I baked the chicken and then pulled it apart and did all of the mixing during Emma's nap. That way all I had to do when it was about time for dinner was put the mixture in the tortillas and put it in the oven. I was going to try getting the dish completely ready, but I think the soup/sour cream/salsa mixture may make the tortillas soggy if I did that part a head of time.
Also, I always ask Jay what he thinks when I make new recipes. Both of us thought there was a little too much sauce (the step 1 mixture). So next time, I'll use probably 1/2 the amount OR just make twice as much!!!!! 

Hope this helps. Oh and to give credit when credit is due, this is a Campbell's recipe. 
Mmmm, Mmmmm good!

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