Day 3

Yesterday we made chicken enchiladas and homemade guacamole. Well, Lora made the guac, and it was A.MAZ.ING. (She was proud). We attempted to make homemade tortillas:

They turned out okay, but they weren't big enough for enchiladas. So Lor made a quick store run.

Enchiladas (A Campbell's Kitchen Recipe):

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 cup Pace® Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)

• Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

And click here for the recipe for the guacamole. Note: Jeanne, being the Texan that she is, noted that this recipe did not call for any salsa or hot sauce. So we added a little Pace Picante sauce (medium) to give it that Texas kick.