Thursday, September 16, 2010


I followed a recipe for chicken enchiladas that'll make you wanna slap yo mama , no lie (no offense, Maw). They taste really yummy (not like restaurant, blow-your-mind quality - let's be realistic considering there's only a 5 minute prep involved) and are so fast to put together you'll be wondering where this meal has been all your life. This meal is definitely going down on our family's list of favorites! Here it is:

Easy Chicken Enchiladas:

Prep Time: 5 minutes
Cook Time: 45 minutes @ 350*

*2 cans cream of chicken soup
*1 can Rotel tomatoes
*5 oz. sour cream (yes, five, not four)
*1 large can chicken (Swanson or Hormel is what I use, but you can also cook your own)
*10 flour tortillas
*shredded cheese

1) Mix 1 can cream of chicken, Rotel, 4 oz. of the sour cream, and can of chicken together.
2) Fill 10 tortillas with the mix. Roll and set in a greased 9x13" dish.
3) Mix other can cream of chicken and 1 oz. sour cream together and pour on top of the enchiladas.
4) Cook for 40 minutes @ 350*. Sprinkle with shredded cheese and cook for 5 more minutes.

I like to serve these up with tortilla chips or Mexican rice (the boxed kind, of course).

Genius, I tell you. After you try it, please send my apologies to your mom for the slappin' action coming her way.

P.S. Up next in Blogland is a glimpse of glory thanks to the Backstreet Boys, and then a few pictures and details on the cleaning/organizing craziness I've immersed myself in over the past couple of weeks.