How to Make Chicken and Cheese Enchiladas

Like most people, I have always been a fan of food. I saw myself as being quite the adventurer when it came to trying new and interesting dishes. For me, that meant going to authentic Chinese restaurants and trying a new dish every time.

Yes, I really thought eating chicken feet was pretty adventurous or even that barbecued duck. However, my lack of 'adventure' wasn't quite clear until I moved to Japan. Being introduced to all kinds of exotic and traditional Japanese foods kind of put things into perspective for me. After my return to North America, I realized that my experience in Japan had made me more open to different cultural foods.

I have since, explored Persian, South East Asian, Thai, a variety of Caribbean islands, Korean and the list goes on. Now...I am exploring different Latin American foods, which I find to be so delicious and interesting. The world is filled with a sea of multinational dishes. It's overwhelming and also exciting to think of the exciting dishes that I have yet to try. I believe each cultural dish tells a tale about a people and their history. I am excited about what's I will learn on this journey.

Things You'll Need:

8 tortilla flour

1 cup picante sauce

1 tsp chili powder

2 cups chopped cooked chicken

1 can cream of chicken soup

1 cup shredded mozzarella and cheddar cheese

3 tbsp sour cream

1 small tomato diced

1 green onion diced

Wooden spoon

Frying pan

Shallow baking pan

Step 1: Wash, chop and season chicken. Pre-heat frying pan at medium heat, then add chopped onions and
saut. Pour in chicken and cook. Once cooked, remove from stove and set aside.

Step 2: In medium bowl, combine cream of chicken soup, sour cream, picante sauce and chili powder.

Step 3: Then add 2 cups cooked chicken (cubed) to picante sauce mixture, and then add shredded mozzarella and cheddar cheese.

Step 4: Pre-heat oven to 350 degrees then pre-heat tortilla for about 3 minutes and remove.

Step 5: Then spray shallow pan with Pam olive oil spray. Put 3 to 4 tablespoons of chicken picante mixture to each tortilla. Then roll and place in shallow baking pan side by side. Place seam side up.

Step 6: Cover baking pan, then place in oven and let it bake at 350 degrees for approximately 20 minutes. Remove cover and bake for another 10 minutes.

Step 7: Remove from oven, sprinkle with chopped onions and tomatoes and set aside. Then serve.

Tips & Warnings

• 1. Season chicken to taste.
• 2. Also season picante mixture to taste.