This was seriously easy and I was surprised at how good it was. I got the recipe off a Campbell's soup ad in a Reader's Digest magazine a while back, so didn't know what to expect, but I thought it sounded good and the picture looked good. Thankfully, Peter agreed once I made it! After sharing this recipe as a "Note" on my Facebook account, I realized that I changed most of the recipe and it still turned out OK - so don't be afraid to change the recipe to use what is in your pantry/freezer/fridge! :-)
*A FEW OF MY CHANGES*
- I used an store brand of chicken soup (because it was cheaper than Campbell's) and it worked fine.
- I didn't have "Pace Picante Sauce", so I just used the plain 'ol store brand salsa in my fridge. :-)
- I shredded rather than chopped the chicken after I cooked it.
- I used chedder cheese instead of Monterey Jack cheese because it's what I had "in house".
- I made 8 enchilada's instead of the 6 the recipe calls for and I used 8" tortillas instead of 6".
- I made two batches and cooked one set of 4 for dinner and put the other four (without the topping) in a pan in the freezer to bake later.
- And finally, I misread the recipe, so forgot to hold out part of the sauce to put on top, so I just put salsa and shredded cheese on top instead of the sauce, chopped tomatoes and green onioins. :-)
So without further ado, here is the (much altered) recipe and the sad little picture that I have! :-)
1 can(10 3/4 oz) Campbell's (or store brand) Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request)
1/2 C. sour cream
1 cup Pace Picante Sauce (or store brand salsa)
2 t. chili powder
2 C. chopped cooked chicken (I cooked chicken breasts in water and then shredded them by hand)
1/2 C. shredded Monterey Jack cheese (or chedder)
6 flour tortillas (6" or 8"), warmed
1 small tomato, chopped (this is for the top - I didn't do it - used salsa instead)
1 green onion, sliced (also for the top and I didn't do it)
1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir1 cup picante sauce mixture, chicken and cheese in a large bowl (I just dumped the whole thing of chicken into the whole thing of sauce - that's where I messed it up, but it was still good!)
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in an 11 x 8" shallow baking dish (I did two smaller dishes - an 8 x 8" glass pan and an 8" round throw away for the freezer). Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish (I didn't do that either - good grief - I made changes to the whole recipe and it STILL turned out!)
4. Bake at 350 F for 40 minutes or until the enchiladas are hot and bubbling. Top with tomato and onion (or salsa!).
OK, OK, so I basically took their recipe and made a bunch of changes, but it's the main idea and it works even if you screw up on some of the steps. I served it with a spoonful of sour cream on top and it was delightful! Enjoy!