Betsy asked me to share this super easy recipe for enchiladas. It's from a spiral-bound Campbell's cookbook called Fabulous One-Dish Recipes (published in 1992!) that my grandmother gave me when I got my first apartment in grad school. Back then I couldn't cook anything if it didn't have soup in it!
This remains one of my husband's favorite meals, all these years later. In fact, since it's a spiral cookbook, I always leave the cookbook open to this page!
These are not "true" traditional Mexican enchiladas -- they are an Americanized version. But still YUMMY!
I'll post a photo next time I make it.
Chicken-Cheese Enchiladas
1 can Campbell's Nacho Cheese soup (I usually use Cheddar Cheese soup)
1/2 cup milk
2 cups cooked diced chicken
1/2 cup salsa (I use the WHOLE JAR -- it makes them much better!)
1 4oz can chopped green chilies
1 tsp chili powder
8 flour tortillas (8 inches each)
1. In small bowl, combine soup and milk. Set aside.
2. In medium bowl, combine chicken, salsa, chilies, chili powder and 2 Tbsp of soup mixture.
3. To make enchiladas, along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla jelly-roll fashion. Place seamside down in greased 3-quart oblong baking dish.
4. Spread reamining soup mixture over enchiladas. Cover with foil. Bake at 375 for 35 minutes or until hot and bubbling.
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