Creamy Chicken Enchiladas

Cooking for a picky eater can get frustrating. During the week is my time to experiment with a new recipe or two, and use ingredients that my husband doesn't eat (like cheese, sour cream, cream cheese, spicy foods, vegetables...ah, the list goes on).
 
This week I decided on Creamy Chicken Enchiladas from Recipegirl.com. Since it was just myself eating it for the week, I made half the recipe and baked it in a 8" x 8" pan. I used the full amounts for the sauce component as I was paranoid of it being too dry. Overall I thought it was delicious and a nice change from my standard enchiladas that I use a red sauce for. Next time I would add some sliced pickled jalapenos in with the chicken mixture for some extra heat.

Creamy Chicken Enchiladas
Makes 6-8 servings

One 10¾ oz. can Healthy Request Cream of Chicken soup
8 oz light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)

1. Preheat oven to 350 degrees F.  Spray 9×13 pan with cooking spray.

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

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4.  Spread about 1/4 cup of the chicken mixture down the center of each tortilla.  Roll up and place seam-side-down in prepared dish.  Scoop remaining sauce over the filled tortillas.  Sprinkle with remaining cheese.  Spray a piece of foil with cooking spray.  Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling.  Top individual servings with tomato and onion.  Add a dollop of guacamole, if desired.

Recipe from Recipegirl.com