Easy Chicken & Cheese Enchiladas
1 can cream of chicken soup
1/2 cup sour cream
1 cup pace picante sauce (I use homemade)
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded monterey jack cheese
6 flour tortillas (6 inch), warmed
1 small tomato chopped
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 the tortillas and place seamside up in 2-qt. 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 tomato an onion.
1 can of tomato sauce
2 cans ro-tel tomatoes
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1 tsp. salt
1 T. sugar
1/4 bunch of fresh cilantro leaves
Peel and cut carrot into 1 inch slices. In a blender put hunks of carrot and tomato sauce. Blend until carrot is in tiny peices. Add all other ingredients and blend until mixed, but not totally a liquid.