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Spicy Tuesdays…

January 19, 2010

 

Today was a great day for the family; the hubby got a job offer.  This probably doesn’t sound like anything to the regular Joe, but almost 1 year ago, he got laid off (when I was 7 months preggo).  It took him a few months and he’s found work being a postdoctoral candidate.  It was not what he went to school FOREVER to do but it was a job when not everyone could find one.    This year can only get better. 

Since life is getting back to normal around the household, I felt it was time to get back in the swing of my meal planning.   What a better day to start then Spicy  Tuesday…a favorite of the hubby! 

Super Simple Enchiladas: 

  • 1 can of condensed Cream of Chicken soup
  • 1 8oz tub of sour cream
  • 1 cup of picante sauce
  • 2 teaspoons of chili powder
  • 3 cups of cooked chicken
  • 1 cup of Monterey jack cheese (plus a tinge extra)
  • 10 large tortillas
  • 1 chopped tomato
  • 1 chopped green onion
  1. Preheat the oven to 350 degrees
  2. Mix soup, sour cream, chili powder, and picante sauce
  3. Mix 1 cup of picante mixture with the chicken and cheese
  4. Spread the chicken mixture down the middle of each tortilla and roll up, placing the seam side down. 
  5. Cover the tortillas with the remaining picante mixture.  Sprinkle some cheese on top.
  6. Cook for 40 minutes or until hot and bubbly.  Top with tomatoes and onions
  7. DONE!

TIPS:  When it comes to chopping chicken for this meal or any meal, I find it really easy to just plop the breasts (chicken that is) into boiling water and…boil them.  It makes them so easy cut up as opposed to cooking them in a skillet.  They really just fall apart under the knife. 

Get a bigger tub of sour cream because it’s always nice to top the enchiladas with some a nice dallop. 

Make sure you are purchasing picante not salsa.  I’m no expert and I’m not 100% on what the difference is…but I know that salsa doesn’t have enough liquid in it to make the recipe work but the hubby does like the extra spice it gives.  If you opt for salsa instead of picante sauce, add an additional 1/2 cup.

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