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I know I’ve been gone, like… forever, but I’m back now so all of you people sending me urgent emails to post can just stop. That’s right. All three of you. It must cease.
*sigh* Gawd, the pressure!
Here. I have a fabulous recipe you have GOT to try. Kessa found this the other day in a magazine and wanted to give it a whirl. I was only marginally offended since I make fabulous enchiladas in the first place and everybody knows it! But I just told her to go ahead, I was making Deviled Chicken for supper. So she made a small batch of them and I’ll be damned if they aren’t SCRUMPTIOUS! Not kidding! AND they are super easy!
Easy Chicken and Cheese Enchiladas
1 can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 t. chili powder
2 cups chopped, cooked chicken
1/2 cup shredded Monterey Jack Cheese
6 flour tortillas
1 small tomato, chopped (I prefer Roma)
1 green onion, sliced
1.Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up the tortillas and place in 2-qt. shallow baking dish. (sheet cake pan) Pour remaining picante sauce mixture over filled tortillas. Cover with foil.
4. Bake at 350 F for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
That’s it. Sooo easy! And amazingly good. AND THEN today, I found this recipe for Jalapeno Margaritas that Sweet Pea posted over at Newlyweds. I am dying to try some and will be aaaall over it shortly. I think that they just may be the perfect compliment to these rather mild, (depending on what flavor picante sauce you use), yummy, enchiladas.
I’ll be back in the near future to try to fill in some of the blanks from my absence.