Chicken Enchiladas

Recently I found the website Tasty Kitchen and I must say, my life has changed! This site is full of recipes that are submitted by people like you and I.  Most of them are not professionals and are just cooking for the pure joy of it.  Living in Texas, my family has grown to love Mexican food.  It is everywhere here!  I use to be so picky (and honestly, I still am).  When I see a recipe...if it has more than about ten ingredients, I usually toss it to the side.  Maybe, I need to change that, but for now, its working.

One thing I like about the Tasty Kitchen site is that you can subscribe to the RSS feed.  I love this because I get 32 different blogs all sent to my google reader and I can read everything in one spot.  Anytime anyone submits a recipe on the site it comes to my reader!  I then can star (or save) that item and go back and view it anytime I want.  Last time I looked I had about 120 recipes sitting there waiting to be tried.   If you would like to see some of the blogs I follow, look to the right side of my web page, they are all listed there.  If you know of a good blog, let me know!

This chicken enchilada recipe is so easy and very yummy.  Their are no weird ingredients and its a very budget friendly meal.  WARNING! It is not figure friendly, but is anything I have posted so far?

WHAT YOU WILL NEED:

I cup onion, diced

2 cups chicken, cooked and diced

1-10oz can Ro'tel tomatoes

2 Tbs butter

1 can (10.75oz) cream of mushroom soup

1 can (10.75oz) cream of chicken soup

1 tsp chili powder

3/4 teaspoon salt

1/2 cup water

1 cup sour cream (this is the small container of the Daisy sour cream)

2-1/2 shredded cheese, I used a blend of Colby and Monterey Jack

8 flour tortillas

DIRECTIONS:

Preheat oven to 350 degrees.

Heat some oil in a skillet and cook your chicken until done.  

In a mixing bowl, combine the chicken and Ro'tel and set aside.

In a medium sauce pan, mix together butter, soups, chili powder, salt and about 1/2 cup of water.  Cook until well heated and the sauce is smooth.  Remove from heat and add the sour cream and 1/2 cup of cheese (add more if you are like me and LOVE cheese).

Stir about 1/2 cup of the sauce into your chicken and Ro'tel mixture.

On each tortilla put about a 1/2 cup of chicken and 1-2 Tbs of the sauce in the center and roll.  Place in a greased baking dish, seam side down.  Continue until all tortillas are used.  My package of tortillas was actually a 10 pack, so I made my chicken and sauce spread a little farther.

Pour remaining over the enchiladas and top with remaining cheese.  

Bake for 25-30 minutes or until cheese is nice and bubbly.  

*feel free to add more or less of any of the ingredients.  Taste your sauce and add more chili powder or other peppers for more of a kick.  You might also get the spicy Ro'tel if you like things hot! (I don't, but my husband does)

To see the original recipe, click here.