Tasty Chicken & Cheese Enchilada's (Campbell's Recipe)

If you want to see more recipes, be sure to visit Jessica over at her Life as Mom blog and join her Eat From the Pantry challenge that she and Crystal (Money Saving Mom) are doing this month.

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! :-)

INGREDIENTS
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)

DIRECTIONS:
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!