Almost as Good as Mamma's Chicken Enchilada's

So get this, I hardly ever cook and somehow I made this meal that turned out to be super scrumptious!

 A few weeks ago some friends of mine and I went on this group date. We created this challenge for each couple to work together to try to win. We had thirty minutes and $15 tops to spend in Walmart collecting ingredients for a dinner meal and dessert for you and your date. We also had a photo challenge list with about twenty items on it to do for bonus points. The winners received Itunes gift cards. Anyways, long story short my date, Nate, and I were just a few minutes late to finish checking out, so we were disqualified from the contest, but we still made a DANG GOOD dinner for ourselves.

It was so delicious that I thought I would share it with everyone else too! The recipe is super easy and it is pretty cheap for how good it is. 

   

Lastly, high five for Nate and I for creating such a masterpiece! BOOM. Don't we look like we could be a cute couple on a cooking show?? haha

Easy Chicken and Cheese Enchiladas

 We made a few adjustments for our situation, just in case you were wondering why the picture doesn't exactly match the recipe :)

Source: Campbell's Kitchen

Prep: 15 minutes

Bake: 40 minutes

Cost per recipe: $8.54

Makes: 6 servings (1 enchilada each, we shared with everyone else too)

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or98% 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)

Instructions:

• Heat the oven to 350°F. 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 8 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.

RECIPE TIPS

• 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.
• Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.

This information came from: http://www.campbellskitchen.com