I apologize before you read any further that I completely had a brain fart today and did not take pictures as I went with the chicken enchiladas. I’m afraid that’s something that I have to get used to. In fact, we had already eaten when I realized I hadn’t taken any at all! This is a recipe I got out of the Paula Deen magazine. So that said, here it is:
2 ½ cups chopped cooked chicken (I bought the TYSON cooked chicken in chunks, by the prepackaged lunchmeat and bacon and stuff)
1 can medium enchilada sauce
1 package cream cheese, softened
½ cup chopped onions
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese (I used the mexi cheese for both of these cheeses)
1 package 10-inch flour tortillas
1 (10.75 oz) can Campbell ’s Southwest-style pepper jack soup
1 (8 oz) jar picante sauce or your favorite salsa. (I used the On the Border brand)
Preheat oven to 350. Lightly grease a 13×9-inch baking dish.
In a large bowl, combine chicken, enchilada sauce, cream cheese, and onion, stirring to combine. Add 1 cup Cheddar cheese and ½ cup Monterey Jack cheese. Spoon mixture evenly down center of each tortilla; roll up tortillas and place seam side down in prepared baking dish.
In a medium bowl, combine remaining cheese, soup and picante sauce. Spoon mixture evenly over tortillas. Bake 30 to 35 minutes or until hot and bubbly.
Note: I could not find the Campbell’s Southwest-style pepper jack soup so I substituted their Fiesta Cheese and it was fine.
Verdict: Another dish with the two enthusiastic thumbs up rating. It was really easy to make, didn’t take much time and only dirtied two bowls and a casserole. Cleanup was easy and James liked it a lot!