Friday, March 1, 2013

New Recipes: Day 3

The Easy Chicken and Cheese Enchiladas were delicious! I would call them more creamy than cheesy and the picante sauce I used was a bit too spicy for my daughter but overall we really enjoyed it.  I was able to squeeze in two more enchiladas in my dish as well.  I served it with plain white rice but it would be really good with some spanish-style Rice-a-roni.  My husband said that "the fresh, diced tomatoes were exquisite.". Direct quote lol! 
Easy Chicken and Cheese Enchiladas via Campbell's Kitchen
Tonight we'll be having Bacon Horseradish Burgers, minus the horseradish because of the spicy factor.  It's another Campbell's Kitchen recipe!
What You'll Need
1 1/2 pounds ground beef
1 can (11 1/2 ounces) Campbell's® Condensed Bean with Bacon Soup
1/2 cup water
1 tablespoon horseradish
6 slices Cheddar cheese (about 6 ounces)
6 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

How to Make It

1. Shape the beef into 6 (1/2-inch thick) burgers.
2. Cook the burgers in a 12-inch skillet over medium-high heat for 10 minutes or until well browned on both sides. Pour off any fat.
3. Stir the soup, water and horseradish in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers and sauce on the buns.
* I plan on using just a pound of ground beef divide into 4 patties and serve it somewhat open-faced.
Mmmm! Can't wait for dinner! :)
Jessi and B 
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