"Creamy Chicken Enchiladas"
To make the recipe even simpler, I used canned chicken.
Creamy Chicken Enchiladas
Prep: 15 min. Cook: 25 min.
2-1/2 cups chopped cooked chicken
1 can cream of chicken soup (10-3/4oz.)
1 cup sour cream (divided)
2 cups shredded colby & monterey jack cheese (divided)
1/4 cup chopped cilantra (divided)
12 (8-inch) flour tortilllas
1-1/2 cups salsa
Mix chicken, soup, 1/2 cup sour cream, 1 cup cheese, and 3 tbsp. cilantra. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam side down in greased 13x9 inch baking dish. Top with salsa and remaining cheese. Bake at 350 degrees for 25 min. Sprinkle with remaining cilantro, top with remaining sour cream. Makes 6 servings.
I cut the recipe in half, but I added a bit more cheese and sour cream.
I added a chopped lettuce salad on the side with a dab of sour cream and chopped cilantro on top.
And for dessert........
How simple can that be?
Jello brings back wonderful memories of my childhood. My mom and I would make jello and a cake every Saturday. That way we would have jello for dessert on Saturday and a cake for dessert on Sunday.
I still have one of the old jello paperback cookbooks. Jello is such a fun dessert and it's light, plain and simple.
And I also want to add that I received an award from Deb at Posted from Home. Thank you, Deb, for thinking of me. You're one of my best blogging buddies too!
Enjoy your day everyone!