What's for dinner tonight at our house?

Chicken Enchiladas by Paula Dean of course! Love that lady!!! They are defrosting as we speak so I can do whatever I want during my day while dinner is ready...just need to put in the over...ahh the life of freezer cooking...gotta love it! Here is the recipe, enjoy!

Sunday Potluck Chicken Enchiladas
(Recipe from Nancy Breit-from Quick and Easy Paula Dean)
2 ½ cups chopped cooked chicken
1 (10 ounce) can mild enchilada sauce
1 (8 ounce) pkg cream cheese, softened
½ cup chopped onion
2 cups shredded Cheddar cheese, divided
1 cup shredded Monterey Jack Cheese, divided
1 (16 ounce) pkg 10-inch flour tortillas
1 (10.75 ounce) can fiesta nacho cheese soup
1 (8 ounce) jar picante sauce

Preheat oven to 350. Spray a 13x9 inch baking dish with Pam spray.
In a large bowl, stir together chicken, enchilada sauce, cream cheese, and onion. Add 1 cup Cheddar Cheese and ½ cup Monterey Jack cheese. Spoon mixture evenly down center of each tortilla; roll up tortillas, and place, seam side down, in prepared baking dish.
In a medium bowl, combine remaining 1 cup Cheddar Cheese, remaining ½ cup Monterey Jack cheese, soup, and picante sauce. Spoon mixture evenly over tortillas.(FREEZE) or bake for 30-35 mins, or until hot and bubbly.
Enchiladas defrosting...


Kelly said…
Looks so tasty!!

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