Pantry Enchiladas

So I love to cook and bake, blah, blah, blah.  Sometimes I have a recipe plan and it just doesn't sound good.  Last Friday night was one of those nights.  It was 5 o'clock and I felt like Mexican food.  Too late to run to the store, kids weren't feeling good so there was no way we were going out to eat.  I concocted a little something and it was soooo good that I thought I'd share it with you here.  I'm calling them Pantry Enchiladas because most of the ingredients were straight from my pantry or freezer - no store required.  (If you want the recipe that I put in my recipe binder, email me with recipe in the header (clean.mama@yahoo.com) - and I'll gladly send it your way.)  I also posted this to Tasty Kitchen (one of the best cooking blogs/websites out there) so you can get the recipe here.

Unfortunately, the only picture is an "after" picture - I didn't realize it would be good enough to post about.  Give it a whirl, you'll be glad you did.

Pantry Enchiladas

Preheat your oven to 400 degrees.  Combine in a small saucepan on low/medium heat:

1 can Muir Glen Fire Roasted tomatoes

1 can Campbell's Reduced Fat Cream of Chicken soup (I'm not a canned food person, but this really works)

1/2 cup sour cream (light or regular)

salt and pepper to taste

Layer half of the hot tomato/soup/sour cream mixture in an 9x13 inch baking dish.  Save the rest for the top.

Combine in a saute' pan:
1 Tablespoon olive oil

fresh or dehydrated garlic (1-2 cloves)

3-4 thinly sliced mushrooms (not necessary, but we love mushrooms)

1-2 cups cut/cubed chicken (I used leftover Rotisserie chicken that I had in the freezer)

Assemble each enchilada like this:

8 flour tortillas (I used 8 inch - from my freezer)

about 1/4 cup shredded cheese per tortilla (I used Colby-Jack)

chicken/mushroom mixture

Tightly roll each enchilada and place in baking dish on top of the sauce mixture.  When all 8 tortillas are placed tightly into the baking dish, pour the remainder (or less) of the sauce over the enchiladas.  Cover with desired amount of grated cheese ( I used about 1/2-3/4 of a cup).  Bake in 400 degree oven for about 25-30 minutes until golden brown and bubbly.

Enjoy!