Wednesday, February 23, 2011
PEA RIDGE — Easy Chicken & Cheese Enchiladas
From kitchen of Mia King, Pea Ridge
1 can condensed cream of chicken soup
1/2 c. sour cream
2 tsp. chili powder
2 c. chopped cooked chicken
1/2 c. shredded Monterey Jack cheese
6 flour tortillas, warmed
1 small tomato chopped
1 green onion, sliced
Stir soup, sour cream and chili powder in medium bowl. Stir 1 c. soup mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas.
Roll up tortillas and place seam-side up in a 2-qt.
shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish. Bake at 350° for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25 Pea Ridge, AR, 72751 or e-mailed to [email protected].
Opinion, Pages 4 on 02/23/2011