Easy Chicken & Cheese Enchiladas

By Paul Briand

My wife Jane put this recipe together -- not for her and me, but for her daughter Kelsey and son-in-law Jeremy who had our granddaughter Rylin a few weeks ago.

Kelsey and Jeremy are still very much in new-baby mode, trying to get Rylin on a schedule of eating, sleeping, being awake. In the meantime, the new mom and dad’s meals are a bit catch-as-catch-can.

So the other day Jane spent the day cooking and this Easy Chicken & Cheese Enchiladas was one of the dishes, adapted from a recipe that was part of a Campbell’s soup ad in Relish magazine. Here it is online.

It received very high marks from Kelsey and Jeremy.

Ingredients
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup picante sauce or salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl;
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl;
3. Divide the chicken mixture among the tortillas;
4. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish;
5. Pour the remaining soup mixture over the filled tortillas and cover the baking dish;
6. Bake for 40 minutes or until the enchiladas are hot and bubbling;
7. Top with the tomato and onion and serve.

Click here for recipe card.