Easy Chicken and Cheese Enchiladas

I have had several people asking - how I am? I am okay. Very busy -- much busier than I would like to be but this too shall pass. Unfortunately, it won't pass anytime soon though. I have more to blog about the last few days but wanted to take a moment to share this recipe. It was fantastic. I have been spending alot of time in doctor's offices -- and had a few moments to look at magazines - something I NEVER buy or spend money on -- for many reason. The biggest reason being that I dislike the values presented and just don't want to give my money to support the industry. Still, some have great recipes in them. That is where I found this recipe. I have no idea which magazine it was though.

Brought to us by Campbell's --- my husband and oldest son said it was one of the best dinners they have had in a long time.

1 can Campbell's Condensed Cream of Chicken soup (I used the fat free)

1/2 cup sour cream (I used light)

1 cup Pace Picante Sauce

2 tsp. chili powder (I like things milder - and only used 1 tsp.)

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese (I used shredded cheddar)

6 flour tortillas (6"), warmed (I used the 8")

1 small tomato, chopped (I used two large ones - I love tomatoes)

1 green onion, sliced

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3. Divide chicken mixture among tortillas. Roll up tortillas and place seamside up in a shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.

4. Bake at 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomatoes and onion.

Then I made Mexican Fiesta rice package and corn as side dishes. This was our dinner tonight. It was very good. Hope you try it. You will love it.