[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Easy Chicken and Cheese Enchiladas[/title][fusion_text]Week of October 20th to October 24th, 2008
EASY CHICKEN AND CHEESE ENCHILADAS
1 Can (10 1/4 oz.) Condensed Cream of Chicken Soup 1/2 Cup Sour Cream
1 Cup Picante Sauce 2 Tsp. Chili Powder
1/2 Cup Shredded Monterey Jack Cheese 6 Flour Tortillas, warmed
2 Cups Chopped Cooked Chicken 1 Tomato Chopped
1 Green Onion, sliced
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11×8” shallow baking dish.. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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