Thursday, February 28, 2013

New Recipes: Day 2

So how did you do with the Warm Spinach and Rice Chicken Salad?  My husband said it was good but weird because the spinach was warm.  I liked it enough that I'll make it again but for lunch with the moms.  It was filling but I was hoping for more of a zip from the dressing. 

 Here's the recipe from the site.

What You'll Need
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) 
How to Make It
1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.                                      
If you have questions or suggestions, please leave us a comment!
See you tomorrow for Day 3,
Jessi and B

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  1. Hi Jessi. I followed your link on Facebook to this blog. I might not be a 'sister' but I love a good recipe! What a fun idea. I hope the blog goes well and I plan on visiting from time to time to see what's cooking.

  2. I was expecting more of a traditional garden salad texture, so that's what threw me off. It was very good, and I would eat it again.

    the Husband


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