Enchiladas your kids could make (with your help)

Day 18 of the Christmas break that will never end and I took my kids to work with me to check in on some odds and ends before we HOPEFULLY return tomorrow.  I was so frustrated at one point I demanded they run laps in the basement hallway (10 each) to burn some energy. It didn't work. I think they need recess, or PE. Something.

I found the Enchilada recipe that we can do together care of my new favorite blogger Tidy Mom. You can find the original recipe here. I made a number of changes to fit my pantry and our taste.

Here is the best part, the pictures.

Ready to get cooking.

 

Seasoning the chicken
(you can use pre-cooked chick if you like)

Filling the Enchiladas

Ready for the oven

Toasting the tortilla!

 

Joshua approves.

 

 

 

Ingredients

·         1 can (10.75 ounces) Condensed Cream of Mushroom Soup

·         1/2 cup organic sour cream or  Greek yogurt

·         1/2 cup organic milk

·         1 (10 ounce) can Mexican Lime & Cilantro Rotel

·         2 teaspoons organic chili powder

·         2 cups cooked chicken breast skinless (I cooked mine very quickly in Olive oil by cutting the breasts in half, I just seasoned with salt, pepper and ¼ taco packet)

·         1-1/2 cup shredded Mexican Blend cheese

·         1 cup all natural taco sauce

·         8 flour tortillas (6-inch), warmed (save two to make crispy chips)

·         1tbsp Olive Oil

·         ¼ tsp salt

·         ¼ tsp fresh ground pepper

·         chopped organic tomato (optional for garnish)

·         fresh organic cilantro (optional for garnish)

Instructions

 

1.       Heat the oven to 350°F. Spray 11 x 8 x 2-inch baking dish with cooking spray

2.       Stir the soup, milk, rotel and chili powder in a medium bowl.

3.       In a large bowl, combine 1 cup soup mixture with chicken and 3/4 cup cheese.

4.       Fill enchiladas with the chicken mixture. Drizzle with a little taco sauce then roll up the tortillas and place seam-side down in baking dish.

5.       Pour the remaining soup mixture and taco sauce over the filled tortillas, then sprinkle with remaining cheese. Cover the baking dish with aluminum foil.

6.       Bake for 15 minutes, remove foil and continue baking for another 15-20 minutes or until the enchiladas are hot and bubbling. Top with the tomato and cilantro if desired. Serve with Sour Cream or Greek Yogurt on the side.

7.       While enchiladas are baking drizzle olive oil in large pan.  Add a pinch of salt and pepper and place remaining tortilla’s flat in pan.

8.       Toast tortillas on each side for 2-3 minutes.

9.       Remove tortillas from heat and cut with pizza slicer in desired shapes.  Add salt to taste and serve with salsa or enchiladas for crunch.