Tomorrow is the big day... first day of work sans Riley. It's a big day for both of us. But, it's forced me to REALLY think about meal plans for lunch AND dinner. So today we did grocery shopping w/ our meals in mind.
This is what we're having tonight. It's in the oven right now and smells DELICIOUS! I tasted the mixture before I put it in the tortilla's and it was yuuuuummmmmy!
Chicken & Cheese Enchildas
by Debbie (click the link for more of her recipes)
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Thick & Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder 8 flour tortillas (8-inch)
Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375°F. for 35 min. or until hot.
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