Cooking Tips & Hints
                 Week 101 Featured Recipe
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CREAMY CHICKEN ENCHILADAS
(click for printable version of this recipe)
 
TOOLS:
Cutting Board
Knife
Large Mixing Bowl
13X9 Baking Dish
INGREDIENTS:

1 can cooked chicken (or 1 lb chicken
  breasts, cooked and diced)
1  medium onion, chopped
1  tbsp vegetable oil
8  flour tortillas (8 each)
1 cups grated pepper jack cheese
3 cups Mexican blend cheese, divided
1 cup sour cream
1 can (4oz) green chiles
1 can cream of chicken soup
1 can cream of mushroom soup
  (optional)
salt & pepper

(CLICK ANY PICTURE TO ENLARGE)
PREPARATION: 

Saute onions in oil over medium heat until softened. In mixing bowl, combine onions, chicken, pepper jack cheese, half of the Mexican blend cheese, sour cream, chiles and chicken soup. Salt & Pepper to taste. Divide evenly onto the tortillas and roll them up, tucking in the ends and place seam side down in greased baking dish. Pour mushroom soup over the top. Cover and bake for 20 minutes. Remove from oven and sprinkle remaining cheese on top and bake for 5 minutes more uncovered.

HINTS: The cream of mushroom soup is not shown in the picture because I decided to add that to the dish because I wanted a creamier sauce.
(CLICK ANY PICTURE TO ENLARGE)