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.

Enchilada Bake

By Paul Briand

My favorite food group is salsa and chips.

I'm finding, however, that I should learn to live with fewer chips in my diet. But I'm loath to give up on salsa. What to do? Find recipes that incorporate salsa into the meal.

I've already offered in this space a recipe for Easy Chili that incorporates salsa.

But I don't want to be a one-hit wonder. So I found a good source of salsa recipes here from the makers of the Spike's salsas I often buy at my local supermarket.

This is the Enchilada Bake, picture courtesy of the web site. (It goes without saying that if you have a favorite salsa in can easily substitute for the Spike's.)

Ingredients
Half cup chopped onion
2 tablespoons butter or margarine
8 ounce package of shredded cheddar cheese
Half cup milk
2 cups cooked chicken, chopped
Half cup black olives, sliced
8 flour tortillas (6 inch)
1 jar Spike’s Santa Fe Medium Salsa
Green onion, sliced for garnish
Oil

Directions
1. Melt butter in large saucepan and add onion, heat until onion is tender, or begins to turn translucent;
2. Reduce heat to low. Add cheese and milk to onion mixture, stir;
3. Add cooked chicken and olives; mix well;
4. Remove from heat and set aside;
5. Add enough oil to a large skillet to 1/4" depth and heat to medium high;
6. Add tortillas one at a time and cook until softened, turning once;
7. Remove and drain on paper towels;
8. Place 1/4 cup of the chicken cheese mixture down the center of each tortilla and roll up;
9. Place seam-side down in a 12-by-8 inch baking dish. Top with salsa;
10. Bake at 350 degrees for 15 minutes, top with remaining cheese and more olives if desired;
11. Sprinkle with green onion and serve.