Cinco de Mayo!

Here are two of my new favorite food finds...

So, you could imagine my delight when I found a recipe in which I could use them both! Well, I did improvise a little, but here goes...

Campbell's Easy Chicken and Cheese Enchiladas

1 can cream of chicken soup

1/2 cup sour cream

1 cup salsa

2 tsp. chili powder

2 cups chopped, cooked chicken

1/2 cup shredded cheese

6 flour tortillas

Stir the soup, sour cream, chili powder and salsa in a medium bowl.

Stir 1 cup salsa mixture, chicken and cheese in large bowl.

Divide chicken mixture among the tortillas. Roll up the tortillas and place seam side down in a greased baking dish.

Pour the remaining salsa mixture over tortillas. Cover the baking dish.

Bake at 350 degrees for 40 minutes or until hot and bubbly.

Or Lauren's version...

Instead of the salsa, I used 1/2 cup Salsa Verde and 1/2 Black Bean & Corn Salsa (from WalMart). I also omitted the chili powder (because I didn't have any!!), and sprinkled a little cumin, garlic salt and pepper on the chopped chicken before adding it to the mixture.

And instead of the tortillas, I used the light flatout bread. After baking for 40 minutes, I took the foil off the dish and added approximately another 1/2 cup of cheese to the top and let it bake an additional 10 minutes.

I thought they were delicious. Granted, I will eat just about anything that resembles Mexican food! But I was pleasantly surprised!

If I hadn't gobbled them all up, I would have taken picture. You'll just have to try them for yourselves!

Happy Cinco de Mayo!