Yummy Dinner at the Rudy's

I wanted to share one of my newest, favorite meals. It is delicious ... and HEALTHY! Who knew?!?!

Easy Chicken and Cheese Enchiladas
prep: 10 minutes
bake: 40 minutes
makes: 6 servings

1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup (98% fat free)
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped, cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 wheat tortillas (6")
1 small tomato, chopped
1 green onion, sliced

This dish is also really good with mushrooms.

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 the chicken mixture and the tortillas. Roll up the tortilla and place them seamside up in an 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.


ENJOY!!!


OH!! And no worries ... pictures of our house will be posted before the weekend is over. Thank you all for a lot of patience. We have been pretty busy since we have moved in and I am bound and determined to get pictures taken. :-)