1 (10.75 ounce) can Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterrey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
1.Mix soup, sour cream, picante sauce and chili powder.
2.Mix 1 cup picante sauce mixture, chicken and cheese.
3.Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4.Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.
Instead of Picante sauce, I used a restaurant style salsa (medium heat). I added an additional teaspoon of chili powder because we like things spicy around here. For my chicken, I had a 6 oz bag of pre-cooked, seasoned fajita chicken. I used it, but also browned some chicken strips in a dry skillet with a little bit of cumin. All together, I probably used 2 1/4 cups of chicken. I did not have Monterrey Jack cheese, so I used what I had on hand which was a "fiesta blend." I didn't use a tomato because the ones you buy in the grocery store this time of year are less than appetizing. I drained a can of rotel really well and used it instead. I also forgot to warm my tortillas before filling them. Oh, and I sprinkled about a 1/2 cup of cheese on top before I put them in the oven.
So, considering all of the changes I mentioned above, was it appetizing. I would say so. The family loved it. It had a nice kick to it and was definitely more of a Tex-Mex dish than traditional Mexican. I served it with one of those seasoned rice mix thingies that come in an envelope...Spanish Rice of course...and chips and cheese dip. My 6-year-old couldn't get enough and just kept asking for more. I would say that's a good sign.
What will I do differently next time? I will heat the chicken filling in the microwave until it is really warm before I fill the tortillas. The dish was in the oven the required amount of time, but the filling wasn't as warm as it should have been. I could have left it in longer, I suppose, but the edges of the tortillas were beginning to get a little hard. I think this would solve the temperature problem rather than heating the tortillas.
I quit typing now, so you can run to the store and get all the stuff to make these for dinner!