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!
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| 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
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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