9.07.2011

What's Cookin' Wednesday: Easy Chicken & Cheese Enchiladas

Num Num Num.  That is all I have to say to introduce this recipe.  This is probably one of my favorite meals to cook.  It is easy, can be altered if needed {just wait and see what I mean} and delish.

We had leftovers, and I have had this for lunch for the past two days.  I don't usually "do" leftovers, so that must tell you something, right?

So I pulled the original recipe from a magazine, back in the day.  It is a Campbell's recipe, so yes "cream of something" soup is part of the recipe.  But Netherlands friends, don't fret, I have adapted it for life here in the land of no convenience.  I kid, I kid.  Well, just a little.

And for those of you in the U.S. now thinking to yourselves, "they don't have cream of anything?", all I have been able to find readily available is cream of mushroom soup.   And it has huge mushroom chunks in it.  Just sayin'.    On our trip to Scotland in May I did scope out the soup situation, and we are in luck.  I don't think it was Campbell's, but they do have some more "cream of ___" soups.  Whew.

Alright, I am done babbling now.  Since I have a few versions of this recipe this is going to be a long recipe post. :-)

Click here for a clean version of the original Campbell's recipe, because I am going to show you how we changed it up below in the U.S. AND in the Netherlands.
Campbell's professionally food styled photo of the recipe.  Num, right? 

What do you need? 

IN THE U.S.:
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 Enchilada Sauce
2 teaspoons  1/2 teaspoon chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup) (OPTIONAL)

green onion, sliced (about 2 tablespoons) (OPTIONAL)


So, the notes on this recipe... We don't do whole 
tomatoes (or even sliced) in our home.  We have peeps with issues with tomatos, so that is why we use the enchilada sauce and make the tomato (for garnish) optional.  And we are NOT major spicy fans. So, that would by why I have cut the chili powder down to a fourth of the original amount.  Feel free to include more if you like the spicy stuff. 



IN THE NETHERLANDS: 
1 can Unox Kerrie cremesoup
1/2 cup sour cream
1/8 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese (of your choice, we use the Goudse Belegen, 48+)
6 flour tortillas (6"), warmed
1 small tomato, chopped (about 1/2 cup) (OPTIONAL)
green onion, sliced (about 2 tablespoons) (OPTIONAL)
Do you see the tiny sour cream containers that we get here?  
And sometime when you see me in person, ask me about the time I could barely reach the sour cream.  Yeah, not a pretty moment. 


Notes for everyone:  Feel free to add more cheese.  Always. To every recipe.  Especially this one.  And no, I am not saying that because I used to work in the marketing department for a company that sells cheese.  I just love cheese. 


Alright, so what do you do?  
I am not going to change this for each country.  You all are smart cookies, you will know what applies to you.  And if you don't feel free to contact me with questions.  I won't laugh.  Trust me.  I almost posted a question on how to tell if an avocado is ripe on Facebook today.  


You can stop laughing now. 
  • Heat the oven to 350°F (175°C). Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion (if desired).



Please refer to photo at beginning of post.  Trust me, this is fabulous.  But I am still working on my food photography. 


So, can anyone tell me how to tell when an avocado is ripe? 


Make sure to check out the other nummy recipes at Life as We Know it with Two Twinkies & a Tator Tot. 
What’s Cookin’ Wednesday



3 comments:

Tracey Davis said...

did you figure out how to tell if an avocado is ripe?

Jen@ADropintheBucket said...

Thanks to that big wide interweb, I did. :-) The guacamole is cooling in the fridge as we speak. Yay!

Tricia said...

Yummmm...and yes, the more cheese the better!!!

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