Thursday, July 11, 2013

tasty thursdays - creamy chicken enchiladas

now that we've covered some of our family's favourite recipes in one fell swoop, i'd like to focus on one stellar recipe from the menu plan each week. i suspect most of the featured recipes will be tried-and-true dishes that deserve their spots in the regular dinner rotation, but if i come across any fantastic new recipes i'll be sure to share! 

last night's supper was one of our faves. it requires very little active prep work, and the flavors are unbeatable. it's definitely going on my list of freezer meals to make before our little one arrives! 

recipe adapted from Lori at RecipeGirl

photo credit from Lori at RecipeGirl

Yield: 6 servings  Prep Time: 20 min Cook Time: 40 min

1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
8 ounces light sour cream
1 cup Pace picante sauce
2 teaspoons chili powder
3 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
10 (6-inch) flour tortillas
1 large tomato, chopped
3 green onions, sliced
2 avocados, mashed & mixed with 1/2 cup sour cream, 1/4 cup picante sauce, 1 TBSP lime juice, and 1 tsp salt (quick guacamole)


1. Preheat oven to 350 degrees F. Spray 9x13 pan with cooking spray.
2. Stir together soup, sour cream, picante sauce and chili powder in a medium bowl.
3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.
4. Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a piece of foil with cooking spray. Place sprayed-side-down on enchiladas and cover tightly.
5. Bake for 40 minutes or until enchiladas are hot and bubbling. Top individual servings with tomato and onion. Add a dollop of guacamole, if desired.

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