Monday, November 19, 2012

Easy Chicken Enchilada from Erica in Maryland

The fresh Kale inspired us.  It's like an edible bouquet from the garden.

Easy Chicken Enchiladas

1 can condensed soup (chicken or mushroom)
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups cubed and cooked chicken
1/2 cup shredded cheese (any flavor)
8-10 burrito size flour tortillas

Optional items
1 can black beans - rinsed
3/4 cup chopped peppers (red, orange or yellow)
1 can corn - drained
1 cup mushrooms sauteed or 1 can mushrooms
1 cup spinach or kale (sauteed) or frozen can be used

Mix soup with sour cream, salsa, chili powder.
Mix 1 cup of soup mixture with cooked chicken, cheese and optional items.
Spoon into 8-10 burrito-size flour tortillas; fold over edges of burrito.
Place into 9 X 12 “ casserole dish.
Spoon remaining soup mixture over the top of the burritos. Cover with foil.
Bake 350 degrees for 40 minutes.

Saute chicken.

Spoon remaining soup over folded burritos.
Spooning mixture into flour tortilla.

Also try Historymaker Roy Drachman's Flat Enchiladas on page 134 Tastes & Treasures cookbook.