Dinner-Mexican

Dinner...one of the hardest meals for me to make.  Do you ever find yourself, like I do, struggling to come up with healthy, quick and easy to do dinners?  I feel like I feed my family the same meal over and over again although James loves macaroni and cheese, green beans, corn and spaghetti so he is the easy one to feed.  As for the rest of my family, one of the favorites in our family is a Mexican Enchilada dish.  It is easy to mix up, not too expensive and all it needs is a little bit of Spanish rice.  Here is a quick and easy recipe:

1 can (10 3/4 oz) Healthy Request Campbell's Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped, cooked chicken
1/2 cup shredded Monterey Jack cheese or Mexican 4 cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped (optional)
1 green onion, sliced (optional)

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl (Picante Sauce Mix).

Stir 1 cup Picante Sauce mix, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas.  Roll up the tortillas and place them seamside up in an 11 x 8" shallow baking dish.  Pour the remaining Picante Sauce mixture over the filled tortillas.  Cover the baking dish.

Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling.  Top with tomatoes, onion and extra cheese. 

Enjoy!