Chicken Chipulos

 

Most of us don't need Cinco de Mayo to add Mexican flavors to our dinner table. And I know there's nothing at all authentic about this Mexican-adjacent recipe. But, if you're looking to celebrate Cinco de Mayo on May 5, this new-to-us recipe was tasty. 

I volunteered to make a casserole dish for a PEO fundraiser. When the committee forwarded the recipe for Chicken Chipulos, I must admit I had to Google "chipulos." It's basically a chicken taco casserole prepared in layers. 

No matter what it's called, it even got a "thumbs up" from my beef-loving husband. So, I decided I'd make it for my next time cooking for the Stafford Core group. Core is an organization that helps individuals and families overcome poverty. Each week, they meet for educational sessions. Just as important, they connect with a community of other people who are there to listen and support them. Each week, community organizations provide a meal for those gathered. I organize the efforts for my church's turn at a meal, usually about once a quarter. Both at home and at Core, I served it with Spanish rice, lettuce salad, sour cream, chips and salsa. For even more Mexican flair, you could also add refried beans, chili con queso and guacamole - or a combination thereof!

While the original recipe used canned chicken breast, I purchased chicken tenderloins that were on sale at my local grocery store. I had seen a recipe for preparing chicken in a slow cooker to use for chicken tacos, so I gave that method a try. I combined two large packages of the chicken tenderloins with one packet of taco seasoning, one packet of ranch dressing mix and 2 cups chicken broth and let the slow cooker do the work. After it was cooked, I refrigerated the meat until the next day, then used a method Jill had told me about to shred the chicken. Doing a little at a time, I put the cooked, cooled chicken in my Kitchenaid mixer with paddle attachment. I let the mixer do the shredding for me, rather than pulling it to shred or chopping it in bite-sized pieces. It worked great, and I will definitely use that method again. 

If you try it, let me know how you like it. It was a hit at Core, too.

Chicken Chipulos

1 can condensed cream of chicken soup 

1 can condensed cream of mushroom soup

1 can (4 oz.) diced green chilies

3 cups shredded, cooked chicken

1 onion, finely diced

8 oz. sour cream

2 cups shredded Cheddar cheese

8 10-inch flour tortillas 

To prepare: Preheat oven to 350 degrees. Combine soups, chicken, green chilies, cooked onion and sour cream in a medium-sized bowl. Set aside. 

Rip tortillas into bite-sized pieces and layer 1/3 onto the bottom of a prepared 9x13 inch baking dish. Layer 1/3 chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, making sure to end with cheese on the top layer. Bake in preheated oven for about an hour and serve. 

 

Notes: 

• The recipe I got from my PEO sisters used 2 cans - 12.5-ounce each - of chicken breast meat. I bought chicken on sale at my local grocery store and threw it in my slow cooker with 1 packet of taco seasoning, 1 packet of ranch seasoning and 2 cups chicken broth. After it cooled, I shredded it, using the paddle attachment of my Kitchenaid mixer. Jill had recommended that method for shredding chicken after cooking, and it worked great!
  
• The original recipe didn't call for cooking the onion ahead of time. However, I wanted to make sure that the onion was cooked through. I combined my diced onion with a little splash of water and covered with plastic wrap, then microwaved until it was tender.  
• The recipe said to rip tortillas. I used clean kitchen shears. 
• While the recipe didn't say to do this, I put a very thin layer of the chicken and soup mixture on the bottom of the pan before adding my first layer of tortillas. My rationale was to prevent burning the tortillas or making them too hard. That worked well. (I still used the bulk of the first third of soup mixture on TOP of the first layer of tortillas.)
  

 

 

Tacos with Pineapple Salsa

As I type this, the thermometer is valiantly trying to climb above the 40-degree mark. And I'm thinking that, as usual, I have impeccable timing ... NOT.

Sharing this recipe in July or August or even September would have been the smart thing to do. After all, that's the height of grilling season, and grilling is the genius behind these Chili Lime Tacos. But, if I look ahead to the weekend, temperatures will be on the rise. And with tailgaters firing up the grills again for another weekend of college football, perhaps the timing will rival that enviable connection between quarterback and sure-handed receiver. (That's what I'll tell myself anyway.)

Jill and Eric were actually the chefs behind this tasty meal. While they didn't serve it at a tailgate, they did offer it as supper after an earlier K-State football game this fall.

We enjoyed a meal on their back deck after the game with able table-setting assistance from a little K-State football fan. 

Somehow, sharing the recipe got lost among corn reports and hay auctions and unplanned journeys.

So when I saw the photos hanging out in my blog drafts, I decided not to punt until next summer. Chili Lime Chicken Tacos with Grilled Pineapple Salsa was a recipe Jill found at the blog, Carlsbad Cravings. The blog has become one of her new favorites for adding new recipes at their house.

I don't use chicken regularly in my meal planning at home for a couple of reasons:

1)  We have a freezer full of beef.
2)  Randy says he's not a big fan of chicken.

However, if he orders chicken "something" at a restaurant, I always give him "the look," questioning why I so fastidiously avoid the bird on our home menu. And, for the record, he thought these tacos were mighty good.

Chili Lime Tacos 
with Grilled Pineapple Salsa

From Carlsbad Cravings blog

1 recipe all-purpose chili lime chicken (below)
1 recipe grilled pineapple salsa (below)
4 flour tortillas or 6-8 small corn tortillas
1/2 cup favorite cheese, more or less

Prepare Chili Lime Chicken and Grilled Pineapple Salsa according to directions. To assemble, grill tortillas lightly. Top with chicken, salsa and cheese as desired. Add guacamole and other taco toppings as desired. May serve with rice, chips, beans, etc.

Chili Lime Chicken

1 lb. chicken breasts pounded to 1/2-inch thickness
Chili Lime Rub
2 tbsp. olive oil
1 tsp. chili powder
1/4 to 1/2 tsp. chipotle chili powder (optional for more heat)
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. brown sugar
2 tbsp. fresh-squeezed lime juice
Lime zest from 1 lime

In small bowl, whisk chicken rub ingredients together and rub evenly over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours, then bring to room temperature before cooking.

To grill: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes. Grease and preheat the grill to medium heat, 375 to 450 degrees. Grill chicken undisturbed for 5-7 minutes per side or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing. Garnish with extra fresh lime juice, if desired.

Note:  You may use the stovetop to cook the chicken, using a large, nonstick skillet over medium-high heat

Grilled Pineapple Salsa

(Makes 3 1/2 cups)

1/2 ripe pineapple, trimmed and sliced
1 large red bell pepper, seeded and quartered
1 whole jalapeno pepper
1/2 small red onion, peeled and cut in half
1 1/2 cups loosely-packed cilantro leaves, finely chopped
1 tbsp. lime juice
1/4 tsp. ground ginger
1/4 tsp. ground cumin
Salt and pepper to taste
Olive oil

Grease grill and heat to medium-high heat. Drizzle red onions with olive oil and thread onto a metal skewer. Drizzle red bell pepper and jalapeno with olive oil to lightly coat.

Working in batches as needed, depending on the grill size, grill pineapple and vegetables at medium-high heat until tender and lightly charred all over, about 12 minutes for onions, turning occasionally; and about 8 to 10 minutes for the pineapple, or until caramelized, flipping once; 6 minutes for the red bell peppers, flipping once; and jalapeno for 3-5 minutes, turning occasionally.

Once cool enough to handle, dab off any excess oil on vegetables with paper towels. Devein and de-seed jalapeno pepper and dice. Chop pineapple and remaining grilled vegetables into bite-sized pieces.

Stir together pineapple and all veggies, spices and cilantro in a large bowl. Can be served immediately, but it's better chilled.

Mexican Chorizo Skillet

Served with fresh garden tomatoes and sweet corn from Baldwin Farms

If you're a regular reader, you know I'm boycotting Chipotle. (See my Five Words to Ruin a Date with a Farmer post.) Even my 3-year-old granddaughter has to choose an alternative to the "rice and beans place" if we're paying for the meal.

So, I will just beat them at their own game. My version will be less expensive, and it won't offend me or my other farmer friends.

Jill tried this Mexican Chorizo Skillet and emailed the link to me and to Brent. She told us it was from her favorite blog. I was just a little offended. But I like Iowa Girl Eats, too, so I let it slide. Well, sort of: I did email her back and say, "Your FAVORITE blog???!!!"

After we got that straight, I did give it a try. I've never used chorizo before, so I wasn't sure whether it would be too spicy for us. Somehow, our kids have more adventurous palates when it comes to the spice factor.

But the rice and beans smoothed out the spicy meat mixture. Randy rolled up the mixture in a flour tortilla. I topped a dinner-sized salad with the meat mixture. Recipe success! Take that, Chipotle!

Mexican Chorizo Skillet

(with Sweet Potatoes, Rice and Black Beans)

Adapted from Iowa Girl Eats

1/2 tbsp. extra virgin olive oil
1 small sweet potato, peeled and chopped into 1/2-inch cubes (about 1 1/2 cups)
1/4 cup chopped onion
6 oz. Mexican pork chorizo
1/2 cup black beans
1 3/4 cups chicken broth
1/2 cup salsa verde
1/2 cup long grain white rice
Add-ons:  Chopped cilantro, guacamole, shredded lettuce, shredded cheese, salsa, ranch dressing, tortilla strips or chips, etc.

Put olive oil in a large skillet and meat to medium. Add chopped sweet potatoes and onions; saute for 4 to 5 minutes or until potatoes are just beginning to turn tender. Add chorizo, then turn heat up slightly. Saute until cooked through, breaking up the chorizo as it cooks.

Add black beans, chicken broth and salsa verde to the skillet. Turn heat up to bring to a boil. Add rice; stir to combine. Place a lid on top, turn heat down, and simmer until rice is tender, 15 to 18 minutes, adding more chicken broth at the end, if needed (I didn't need to).

Serving optons:

• Sprinkle with any of the add-ins. Serve as is - with a fork or use chips as your eating utensils.
• Put mixture in a flour or corn tortilla and roll up for a soft taco. Top with desired add-ons.  
• Make a dinner-sized romaine salad with fresh tomatoes and other veggies. Top with about 1/2 cup of the meat mixture and any of the other add-ins. Drizzle with salsa and ranch dressing and enjoy! (Not pictured)

***

An update on my internet saga: I finally got a phone call from a service technician Wednesday, after a full week of not having internet access at home. And he isn't coming until August 12. Let's hope he loads the truck with all possible tools/repairs/equipment needed, since he'll be coming from Wichita. And, at that point, I will have been without internet for 2 weeks. I wish I had more options! I am thankful to my parents, the church and the Hutchinson Public Library for helping connect me to the web, but it sure isn't as convenient as my house!

Cheesy Taco Soup

Watching the weekend weather forecast has me scrambling for soup recipes. We may get 3 to 6 inches of snow, along with "a wintery mix." A warm bowl of soup after checking for new babies in the pasture sounds like the perfect wintertime weekend meal.

This Cheesy Taco Soup recipe has been on my radar for quite some time, since Jill recommended it. I already have a go-to, just-open-the-cans Taco Soup recipe from Eric's mom, Christy. So trying a new taco soup moved to the back burner, so to speak. But it had "cheesy" in the title, so how could I resist for long?

Shredded sharp Cheddar cheese stirred into a buttery roux sauce added just the right flavor and dimension to the soup. To serve, I added a sprinkle of chopped cilantro for color and flavor, along with the Frito chips. You can also sprinkle with more cheese, if desired.

Serve it up with fresh veggies and/or fruit, and a wintertime feast is ready in no time at all!

I'd be all right with having the soup on the menu and doing without the accompanying "wintery mix."

Cheesy Taco Soup

Adapted from Iowa Girl Eats

Serves 4-6

1 lb. ground beef
1/2 small onion, finely chopped (or minced onion to taste)
2 tbsp. butter
2 tbsp. flour
2 1/2 cups milk, divided
Salt & pepper
1 cup freshly shredded sharp Cheddar cheese
1 pkg. taco seasoning mix
1 10-oz. can Rotel, undrained
1 15-oz. can black beans, drained and rinsed
Fritos chips or crushed tortilla chips (opt)
Cilantro, minced (opt)
Additional grated cheese (opt)

Brown ground beef and onion in a medium soup pot over medium-high heat until no longer brown, adding salt and pepper to taste. Drain and return to pot.

Meanwhile, in a small saucepan over medium heat, melt butter, then stir in flour and cook for 1 minute. Slowly whisk in 1 cup milk; season with salt and pepper, and stir until mixture is thickened, about 3 to 4 minutes. Remove from heat and stir in shredded cheese until smooth. Set aside.

To the browned hamburger in the soup pot, add taco seasoning, Rotel, black beans, cheese sauce and remaining 1 1/2 cups milk. Stir well to combine. Bring to a heavy simmer, then turn heat down to medium and simmer for 10 minutes, stirring occasionally.

Ladle into soup mugs and top with Fritos, minced cilantro and additional grated cheese, if desired.

***

Need other soup ideas for this cold winter weekend? Here are some other tried and true recipes from The County Line.

Lentil-Tomato Soup

Creamy Tomato and Rice Soup

.

Copycat Olive Garden Pasta e Fagioli Soup

Zuppa Toscana

(Copycat version of The Olive Garden recipe)

Quick Beef and Salsa Skillet

It's all about that beef, 'bout that beef (no chicken).

(Inexplicably, I have the song, "All About That Bass," playing on my mind's soundtrack. And since beef is in our freezer and my Farmer would pick it any day over chicken, it seemed to work.)

This Quick Beef and Salsa Skillet has a lot going for it.

1. It uses some of the beef in my freezer.
2. It uses one skillet, so it's quick and easy to prepare and clean up. 
3. It's got a Mexican flavor flair.
4. You can control the "heat" by using your favorite prepared (or homemade) salsa. You could also add more chili powder to amp up the spice.
5. At our house, it produces leftovers. (Revisit the quick comment above.)

I know some people don't believe in using convenience items like Bisquick. You can definitely make your own drop biscuit dough and use that instead.

Pair the skillet meal with a fresh green salad with lots of veggies and you have dinner (or lunch or supper - whatever your terminology) ready to go in a snap.

It's all about that beef, 'bout that beef (no chicken).

 

Quick Beef and Salsa Skillet

From the Bisquick Cookbook

3/4 to 1 lb. ground beef
1 jar (16 oz.) thick and chunky salsa
1 can (15-16 oz.) red kidney beans, drained and rinsed
1 can (8.5 oz.) whole kernel corn, undrained
1 can (8 oz.) tomato sauce
2 tsp. chili powder (divided)

1 1/2 cups Bisquick
1/2 cup water

1/2 cup shredded Mexican blend cheese

Cook beef in 12-inch skillet over medium heat, stirring occasionally until brown; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.

Stir Bisquick, remaining 1 teaspoon of chili powder and the water together until soft dough forms. Drop by 6 spoonfuls onto the simmering beef mixture.

Cook uncovered for 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese is melted.

Serves 6.

Note: You can make this as mild or as spicy as you and your family like by anything from mild salsa to hot.

A Cinco de Mayo Casserole

There's not much authentically Mexican about this casserole. But it is authentically tasty. This cook of English-Scottish ancestry thinks that the ingredients have a Mexican flair. So if you're looking for a tasty way to celebrate Cinco de Mayo on your family's table this May 5, this recipe is a contender.

We prefer mild Mexican flavors, but if you like your food spicier, you can use a more heat-packed pepper than the green chilies. You can also use hot chili beans and spicy refried beans.

It makes a really big casserole, so I like using it for church potlucks. Unless you're feeding a crowd, you can make half a recipe. (I realize it's not the most convenient to use just half a can of refried beans and chilies, but the other ingredients are easy to divide. Maybe you can have another Mexican-inspired meal and use the remainder of the cans later in the week.)

Enjoy for Cinco de Mayo - or any other day of the week. (Links to some of our other favorite Mexican-inspired meals are at the bottom of this post.)

This is how it looks before adding toppings.

Mexican Tortilla Casserole

1 1/2 lbs. hamburger, browned and drained
Minced onion to taste (or 1/2 a regular onion, chopped)
1 pkg. flour tortillas
2 cans chili beans
1 can fat-free refried beans
1 small can chopped green chilies
2 cups marbled cheese
8 oz. sour cream (regular or low-fat)
6 eggs
Toppings: Chopped lettuce, chopped tomatoes, chopped olives, chopped onions, chopped pepper, additional shredded cheese, guacamole, other toppings as desired

Brown hamburger with minced onion. Drain; set aside. Cut tortilla shells into bite-sized pieces; set aside. (I usually use clean kitchen shears.)

Combine chili beans, refried beans, chilies and browned hamburger, mixing well.

Put a thin layer of bean/meat mixture in bottom of prepared pan. Add 1/2 of tortillas and a layer of cheese. Repeat, ending on top with the bean/meat mixture.

Beat together the eggs and sour cream. Pour over the prepared casserole. Bake at 350 degrees for 1 hour. Cool slightly. Right before serving, top with chopped lettuce, tomatoes, onions, etc., as desired.

Note: The original recipe calls for a 13- by 9-inch pan. I have a slightly larger white casserole dish that I use for this and it still is really full. If you don't have a larger pan, you may want to divide it into two smaller casseroles and freeze one. (Don't put the egg layer on before you freeze it. Then, when you're ready to serve it, remove from freezer to thaw, and add the egg mixture before baking.)

***

Here are some other County Line recipes with a Mexican flair. (The photos may not be my best, but the recipes are tried and true!) Just click on the links below each photo to get the recipes.

Sopapilla Cheesecake

Quick Crescent Taco Pizza

Not-So-Pioneer-Woman Taco Pizza

Chicken Enchiladas

Beef Enchiladas

 ***

Today, I'm linked to Wichita blogger Ashley's What's in Your Kitchen Wednesday? Check out what other food bloggers are talking about this week!

Quick Beef and Salsa Skillet

Great with a green salad with lots of veggies!

Haute cuisine, it is not. Hot and hearty food, it is.

This Quick Beef and Salsa Skillet uses biscuit mix. I am perfectly capable of making biscuits from scratch, but this is a quick and easy way to get dinner on the table in a hurry. We like Mexican-inspired meals. Using Mexican corn and kidney beans was a tasty way to stretch the hamburger. Choose your favorite salsa because it plays a central role in the taste of this dish.

This recipe cooks on top of the stove, which is a bonus during hot summer days. And even with milder temperatures forecast for the rest of this week, it's still nice to use the same pan for browning the hamburger and then putting together the rest of the recipe.

A caveat: Because you are basically steaming the biscuits to cook them, they aren't going to get crusty and brown like they would if you were baking them in a hot oven. So realize that the biscuits are more like dumplings. And, if browning is important to you and yours, you could stick the skillet in the oven for a few minutes. Just make sure the skillet is ovenproof.

Enjoy!

Quick Beef and Salsa Skillet

Serves 6

1 lb. ground beef, browned and drained
1 jar (16 oz.) thick and chunky salsa
1 can (15-16 oz.) kidney beans, drained and rinsed
1 can Mexican corn, undrained
1 can (8 oz.) tomato sauce
2 tsp. chili powder (divided)
1 1/2 cups Reduced Fat Bisquick
1/2 cup skim milk
1/3 cup shredded Mexican blend cheese

Cook beef in 12-inch skillet over medium heat, stirring occasionally until browned; drain. Stir in salsa, beans, corn, tomato sauce and 1 teaspoon chili powder. Heat to boiling; reduce heat to low.

Stir Bisquick, remaining chili powder and milk together until soft dough forms. Drop by 6 spoonfuls onto simmering beef mixture.

Cook uncovered for 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes or until cheese melts.

Notes:

• Use a salsa you really enjoy. It can be as hot or as mild as you and your family prefers.
• I ended up with 7 spoonfuls of biscuit batter, but that worked out fine. I was just guessing how big each "dumpling" needed to be and ended up with extra. I don't think it matters that much, other than the recipe is supposed to serve 6. Randy will gladly eat another dumpling, so that's not a problem!

Super Bowl = Super Snacks

Teamwork: It helps get football teams to the Super Bowl. It also helps get your Super Bowl spread to everyone's plates in the time it takes to watch a few of those high-priced commercials.

Beef Tostadas were on the menu at Jill's and Eric's when I helped out after Kinley was born. But it could be an easy way to feed guests at a Super Bowl party: Form a line-up of the ingredients buffet-style, and then let everyone "scramble" to build it their own way. Every quarterback needs options, so you could provide fajita chicken, shredded pork and other fresh toppings. Throw in some refried beans and Mexican rice: Score! The meal is done (except for the snacks and the desserts - see below for a few ideas.)

It doesn't really fit the flavor profile for either the New England Patriots or the New York Giants. I'm not sure what makes the grade as the quintessential team food for those two franchises. (It's not like cheeseheads from last year's Super Bowl.)

Enjoy! What are your favorite Super Bowl snacks or meals?

Beef Tostadas
From Taste of Home's
Simple and Delicious magazine
December 2011/January 2012

1 lb. lean ground beef (I used roast beef - see below)
1 cup chopped sweet red pepper
1/2 cup chili sauce
1 tsp. taco seasoning
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup sour cream
3 tsp. chipotle sauce
6 tostada shells
3 cups shredded lettuce
1 1/2 cups guacamole
1 1/2 cups shredded Mexican cheese blend
Chopped cilantro
Chopped green onion

Cook beef and red pepper over medium heat in large skillet until meat is no longer pink; drain. (Because I used already cooked roast beef, I softened the red pepper in the microwave.) Stir in chili sauce, taco seasoning, salt and pepper; heat through.

Combine sour cream and chipotle sauce in small bowl.

Layer each tostada with lettuce, meat mixture, guacamole, cheese and chipotle cream. Top with chopped green onions and cilantro.

Serve with refried beans.

Notes: I used roast beef instead of hamburger. I had cooked a roast in the same liquid I'd used to make pulled pork sandwiches. (The pulled pork would be a great Super Bowl meal, too, by the way.) Then I brought part of the roast to Jill and Eric's. Originally, I thought we could use it for sandwiches. But then I saw the tostada recipe and thought it would be perfect for that. The beef had some extra spices from its stay in the slow cooker, but it just added to the flavor.

I didn't buy tostada shells. Instead, I used whole wheat tortillas. I sprayed both sides with cooking spray and then broiled them until they were crispy.

We used more than the 3 cups of lettuce called for. I purchased shredded lettuce from the grocery store, rather than doing it myself this time.

Jill and Eric especially liked the chipotle sauce/sour cream combo. They thought they'd be using that idea for other Mexican meals or for sandwiches.

***

Need other ideas for the Super Bowl? Click on the underlined recipe names for the recipes. (Some of those posts also have links to more recipes, so happy exploring!)

Baked Brie

Team Spirit Munch
(If you're actually a Patriot or Giants fan, you can use candy melts in the team colors.)

Deli Slices

Cheesecake Bars

Clipper Bars

You can find more recipes by going to the search area in the upper lefthand corner of my blog.
Type in bar cookies, snack mix, pizza and see what comes up!

Have a great weekend everyone!

Ole!

I know my Mexican meal offerings aren't authentic. But they are highly requested meals around here.

When Brent was home, he asked for chicken enchiladas one night. I used a recipe from my friend Katie Minks, who brought them to a church potluck and then shared the recipe for Jill and Eric's Family and Friends Cookbook.

I always cook more when my kids are home. Randy and I eat leftovers after they are gone, but I like making "fresh" meals for the kids. It's not that they won't eat leftovers: They do. But I guess it's just in the Mom code - at least, this Mom's code!

Having Brent home in late May gave me an opportunity to put some meals in the freezer for harvest, too. I doubled the enchilada recipe and put half in the freezer. I also have BBQ Meatballs in my freezer stash. It will be great to be able to pull a meal or two out of the freezer during the busy days of harvest.

Enjoy!

Creamy Chicken Enchiladas

1 small onion, chopped
1 can cream of chicken soup
1 can Rotel tomatoes, undrained
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups cooked, chunked chicken
6 flour tortillas

Saute onion in a little olive oil or butter until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup of each cheese; mix well. Put 1/4 cup on each tortilla; top with 1/3 cup chicken. Roll up tightly.

Put a thin layer of the remaining soup mixture in the bottom of a 13- by 9-inch pan that's been sprayed with cooking spray. Place filled enchiladas, seam-side down, on top of the soup mixture. Cover with the remaining soup mixture. Top with remaining cheese. Bake, uncovered, for 20 to 25 minutes at 350 degrees.

Dress baked enchiladas as desired, using shredded lettuce, guacamole, sour cream, salsa, etc. Serve with refried beans, Mexican rice and chips.

Recipe Notes:

• I chopped up some green onion and sauted them instead of using a small onion.
• I used shredded cheese that already combined several cheeses, so I just added 1 1/2 cups of that to the soup mixture.
• I didn't measure the remaining cheese. I just sprinkled it liberally on top and baked it. (I'm sure I used more than the remaining 1/2 cup.)
• We like chicken breast, so I just cooked it in the microwave until done and then chopped it.

I used guacamole that I'd purchased at the store. But when we were in Omaha during Mother's Day weekend, Jill made a homemade guacamole. Check back tomorrow for that recipe.