This was a snappy meal to fix and the kids loved how creamy it was and it had just enough kick for me and the hubs. I love it when the recipes don't call for that many ingredients! I also took the pic, before I topped it with the ingredients. My kids were starving so I had to hurry and snap the picture quick. Hopefully next time the picture will be much better!
You'll need:
-1 can cream of chicken soup $.88 (on sale at case lot)
-1/2 c. sour cream $.56
-1 c. pace picante salsa (I used my own bottled salsa) $free
-2 tsp. chili powder $.10
-2 c. cooked chicken, chopped (about 2 chicken breasts) $1.50
-1/2 c. monterey jack cheese $.50 (bought on sale for $1)
-6 flour tortillas, warmed $.60 (again bought on sale when pkgs were $1)
-1 tomato, chopped $free from garden
-1 green onion, chopped $free from garden
Total: $4.14
Directions:
-Preheat oven to 350.
-Stir the soup, sour cream, picante & chili pwd. in a bowl with the cooked chicken. Spoon it into the tortillas, then top the mix with some cheese.
-Roll tortilla up and put in a 9x9 pan.
-Spoon remaining mixture on top of the rolled up tortillas. Then top that with cheese.
-Cover pan with tin foil.
-Bake for 40 min. Top with the chopped tomato and onion.
*I served this with fresh corn on the cob from the garden and some steamed squash and zucchini from the garden. We were stuffed!
*This should serve about 6 very hungry people.
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