This comes to us from Rich’s mom’s recipe box – with a little nudge from the nice folk at Campbell’s – plus a few additions from me.
It is one of his fave dinners, so, of course, he requested it for his birthday.
It is also dead simple to toss together, so I had no issues saying “yes.”
One thing: as with a lot of casseroles, this is actually better the second day so, if you can, make it ahead and reheat.
Oh; and yesterday’s Poached Chicken with sun dried tomatoes worked a treat.
INGREDIENTS
•1 can (10-3/4 oz.) condensed cream of chicken soup
•1/2 cup sour cream
•1 cup salsa
•1 can (4 oz) diced green chiles
•1 tbsp Sherry Peppers Sauce*
•1 tsp chili powder
•1 tsp chopped parsley
•1/2 tsp black pepper
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•2 cups chopped, cooked chicken
•1/2 cup shredded Monterey Jack cheese
•6 (6”) flour tortillas
•Shredded lettuce
•1 small tomato, chopped
•1 green onion, sliced
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Combine the soup, sour cream picante sauce, and chili powder together in a bowl.
Stir one cup of this mixture together with the chicken and cheese, then divide evenly (1/3 cup scoops) among the six tortillas.
Roll tortillas up and place, seam-side up, in a shallow baking dish. Pour the remaining sauce mixture over the filled and rolled tortillas and cover with foil.
Bake at 350º for forty minutes until the enchiladas are hot and bubbly.
Remove from the oven and let rest for five minutes before serving.
Serve with shredded lettuce, tomato, onion, and mebbe some additional cheese and sour cream. We like refried black beans on the side, too.