This is the Chicken Spaghetti... its going into the freezer. I'll update later and let you know how good it is.
Easy Chicken and Cheese Enchiladas:
1 can Cream of Chicken soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped chicken
1/2 cup Monterey Jack Cheese shredded
6 ( i used 9) 6" flour tortillas, warmed
1 small onion and tomato chopped for garnish
Stir together soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup of picante mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas, roll and place seam side down in a baking dish. Pour remaining picante sauce mixture over filled tortillas. cover and bake 40 minutes at 350 degrees.
Now, for dinner tonight...being Mother's Day, I've decided that my mom and I deserve some Ribeyes... So I have been marinating these since this morning, and I will post the before and after :)
I will be making a layered salad too...
And the After:
Our layered salad.... Lettuce, hard boiled eggs, tomato, peas, bacon, avocado and shredded cheese.
This was Jeremy's steak... it was SO good~
So, a side note! Jeremy got me The Taste of Home Cookbook: Cooks Who Care Edition for Mother's Day!! It also came with a whole year subscription to Taste of Home Magazine! I'm so excited! I plan on going through it and marking the recipes I want to try...and hopefully posting them here!
Happy Cooking everyone!! And Happy Mother's Day!