Preperation for a good meal

Tonight is a busy night, Dylan has teacher conferences at 6 and before that there is a FRG meeting for the army. So when do we eat? What do we have? Well this morning I decided to whip up some casseroles and refrigerate. When it comes time to eat I will pop them in the oven and WOLA! A home cook meal. After a busy, stressful evening the last thing I want to do is spend time in the kitchen cooking and cleaning. This way the food is ready to go, the kitchen is clean (besides our dinner plates of course). One of my "go to" meals would be Enchiladas. When I cook chicken enchiladas I go ahead and whip up some beef enchiladas as well since I have everything out. Some times we eat a little of each for one meal or this could be a 2 meal deal.

The one on the top is filled with cheese only for the kids...they LOVE them. On the right is Chicken enchiladas and on the left is Beef enchiladas.

Chicken Enchiladas

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1/2 cup sour cream
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas (6-inch)
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.                                                   

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

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.                                                   

Bake for 40 minutes or until the enchiladas are hot and bubbling.

Beef Enchiladas
1 (1.5 ounce) packagedry enchilada sauce mix

3/4 cupwater

1 1/2 pounds ground beef

1 (16 ounce) can refried beans

1 (12 ounce) package corn tortillas

1 cupshredded Cheddar cheese

 

Directions

1. Preheat oven to 375 
2. In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
3. In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
4. Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
5. Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.