Tuesday, November 8, 2011

Tex-Mex Enchiladas

I know what you're thinking. "Wow Jessica, we've never known you to have such a nice looking picture of your food on your blog." Confession: I got this picture straight off the Betty Crocker website...which is where I got this recipe. Although (of course) I have adapted it slightly. Their picture just looked so much nicer than mine. Anyway, try these...they are EASY and DELICIOUS!
Tex-Mex Enchiladas
(recipe adapted from Betty Crocker)
1 can Progresso Traditional chicken cheese enchilada soup
1 can (10 oz.) red enchilada sauce (I used mild)
2 cups cooked chicken, shredded or diced
1 cup frozen corn
2 cups shredded pepper jack cheese
1 cup shredded mexican blend (or your favorite) cheese
6 large flour tortilla's (could use corn if you prefer)
Mix soup and enchilada sauce in a bowl. In separate bowl, combine 1 cup soup mixture with chicken, corn, mexican blend cheese and 1/2 c. pepper jack cheese. Spray 9x13 pan with Pam. Spread a little soup mixture on the bottom of the pan. Place chicken mixture in tortillas and roll up. Place in pan. Pour remaining soup mixture over the top, and finish with remaining 1 1/2 c. pepper jack cheese. Bake on 350 for 25-30 minutes. If desired, garnish with salsa, tomatoes, lettuce, cilantro, etc.
Note: These turn out a tiny bit spicy due to the pepper jack cheese. However, I am a baby when it comes to spicy food, and I was okay with these. If you really don't like spicy foods at all, you could try less pepper jack and more mexican blend cheese. You don't want to get rid of the pepper jack though, because it adds great flavor! Enjoy!

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