Chicken Enchiladas

The Chicken Enchiladas I make are a Chaos-friendly version of these from Campbell's Soup. I found it when looking for an enchilada recipe that did not use canned enchilada sauce since I don't care for it. Here are the ingredients:

1 can Cream of Chicken soup

8 oz sour cream

1 cup picante sauce
1 cup shredded Monterey Jack cheese
9-11 tortillas (it will depend on how full you make them)
chicken breasts and thigh strips (you will need about 2 cups worth when cooked)
Pampered Chef Chipotle rub to taste

First you will need to cook the chicken. You could buy canned chicken or even a rotisserie chicken but I like to use my Pampered Chef baker to cook chicken for recipes like this. I put my frozen chicken in the baker with Chipotle rub sprinkled all over and put it in the microwave for 16-20 minutes.

When the chicken is cooked through, cut it up into small pieces to be used in the filling of your enchiladas.

Mix the soup, sour cream and picante sauce in a bowl. Take out one cup of the mixture.

Stir the cup of sauce mix into a bowl with the cheese and cooked chicken.

Grab a tortilla in one hand and scoop out about 1/4 cup of the filling mixture with the other hand. Spread the filling down the center of the tortilla and roll up.

Place filled tortillas, seam side down in a 13 x 9 x 2 shallow dish.

Pour remaining sauce mix on top of enchiladas

and cover. Bake at 350 degrees for 40 minutes or until hot.

Serve with jalapenos, chips, fresh pico de gallo or whatever you like.

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