Wednesday, April 28, 2010

Chicken Enchiladas

This is a wonderful recipe from a wonderful friend, Katie. She introduced this to me so long ago at the beach. Just thinking about this makes me want to go back there and spend another wonderful summer.

  • 10 Flour tortillas
  • 2 cups grated cheese (Mexican or cheddar)
  • 2 sm. cans or 1 lg. can of chicken, drained
  • 1 can refried beans
  • 1 bottle of salsa
  • 1 can cream of chicken soup (if it is Campbell’s soup save the label for me.)
  • 1 pint of sour cream (real do not substitute low fat or fat-free)

In a skillet mix the chicken, salsa and refried beans.  Warm and mix completely.  In a small bowl mix sour cream and cream of chicken soup.  Spread a small amount of soup mixture in the bottom of a 9 x 10 baking dish. Fill tortillas with chicken and bean mixture; place seam side down in baking dish.  Top with remaining soup and sour cream mixture.  Cover with cheese.  Bake at 350° for 30 minutes. 

Serve with Spanish rice and chips.

It's not one of the healthier recipes that I have, but it is so good on one of those splurge days. Happy Cooking!

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