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Fruit salad- Romain and iceberg bag Strawberries, cuties, homemade croutons(recipe) Homemade balsamic Vinaigrette, nuts

Pasta Primavera- Red Sauce- Angel hair , 1 Can Hunts Basil and herb Pasta sauce, cut up carrots, squash and zucchini. Add parmigiana


Pasta Primavera- White Sauce- Just add any type of noodles, any type of veggies and half a container of Philadelphia Cooking Cream

Old Bananas- make banana bread!

Bread getting hard- make bread crumbs!

Home Made Croutons- Any type of bread cut up. Toss with Extra Virgin Olive oil, salt and garlic powder!

Parmesan Fries- Cut up potatoes into strips, toss with EVOO, Sea Salt, and chopped garlic or garlic powder or salt. Put on cookie try with foil- spray foil. Put in oven for 20-25 minutes or until brown.

Easy Chicken & Cheese Enchiladas
from Campbell's Kitchen

Prep Time: 15 min.
Bake Time: 40 min.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.

3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

Serving Suggestion: Serve with iceberg lettuce salad mixed with carrots and red cabbage and a red wine vinaigrette. For dessert serve prepared refrigerated flan.
Makes: 6 servings (1 enchilada each).

*** To warm the tortillas (this step makes them easier to fill and roll), wrap them in very lightly moistened paper towels and microwave at 10-second intervals on high power until pliable.

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