Like most families with young children weeknights present a challenge in our house.  Between the hours of 5 and 8 o’clock  it is a race against time to accomplish dinner, quality family time, bath time and bedtime.  Most of the people I know don’t have time for long drawn out dinner preparation.  This recipe for Creamy Chicken Enchiladas has seen us through many a chaotic Monday night.  It is simple,inexpensive and yummy.

Ingredients:

• 10 soft taco size tortillas
• 1 cup of sour cream
• 2 cups chopped cooked chicken
• 1 can cream of chicken soup
• 1 cup Pace Picante sauce
• 2 cups Monterey Jack cheese (divided)
• 2 tsp chili powder
• Garnishes : sour cream, tomatoes, green onion, black olives, shredded lettuce

Directions:

1. Mix soup, sour cream, Picante sauce and chili powder
2. Take one cup of this sauce mix out and mix it with the chicken and one cup of the cheese
3. Spoon chicken mixture on each tortilla
4. Place tortilla’s seam side down in a lightly greased 13×9 dish
5. Pour remaining sauce mix over enchiladas and sprinkle with the rest of the cheese
6. Cover and Bake at 350 for 40 minutes.
7. Garnish as desired and enjoy!

I would like to add that you can easily make this recipe as healthy or indulgent as you want.  For a healthier version we have used whole wheat tortillas,  2% cheese, Healthy Request soup and reduced fat sour cream.  For the whole drawn out recipe with pictures you can go here.