Tuesday, May 17, 2011

Easy Chicken and Cheese Enchiladas

     There certainly are more authentic enchilada recipes out there but this easy, creamy version is made for dutch oven cooking.  Once again it's a great way to use up any leftover rotisserie chicken and it calls for ingredients you may already have in your pantry.  Six flour tortillas fit into my 10 inch oven perfectly, the sour cream, salsa mixture melts down and keeps the enchiladas from drying out. Bake them with 10 coals in a ring on the bottom and 14-16 on top. Melt some cheese over them a few minutes before they're ready and garnish with chopped scallions, tomato and a spoonful of sour cream.  Try this recipe with canned chicken when cooking at your campsite.  From Campbell's Kitchen.  Serves 3-6.

Easy Chicken and Cheese Enchiladas
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace Picante Sauce or salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese plus extra for topping
6 flour tortillas
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

     Lightly spray or oil 10 inch dutch oven.
     Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
     Stir 1 cup soup mixture, chicken and cheese in a large bowl.
     Divide the chicken mixture among the tortillas.  Roll up the tortillas and place seam-side down in dutch oven.  Pour the remaining soup mixture over the filled tortillas. 
     Cover and bake for 25-30 minutes or until hot and bubbling.  Add a handful of shredded cheese during the last 5 minutes of cooking time.

Stuffed enchiladas tucked into a 10 inch oven
Ready for the coals

Hot and cheesey

Creamy goodness wrapped in a soft tortilla

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