Just when I think I have my boys’ food preferences down, when they literally lick the plate the last time I made a certain meal, they’ll push their plates away in disgust when I serve them that exact same meal another time. Not that I let them get away with that nonsense, but geez kids, can’t you just eat the yummy meal your mom made you? Like it’s not hard enough to get dinner on the table with everything else I have to do, but to have to deal with a picky eater is enough to make me want to scream!
Picky eaters have finally met their match! With the help of The Wisest Kid in the Whole World™, Campbell’s soup is offering delicious recipes your kids won’t be able to refuse. With their other recipe destination, www.campbellskitchen.com, Campbell’s gives you a fresh way to delight your family (new, kid-friendly recipes like Mini Chicken Pot Pies, and fun ways for your kids to eat Tomato soup). The recipes are easy enough that I think Hubs can use them for his turn in the kitchen!
We tried one of the recipes from The Wisest Kid in the Whole World™, and it was a hit! I’ll share it with you (with my slight changes).
Easy Chicken and Cheese Enchiladas
- 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup sour cream
- 1 cup Pace® Picante Sauce (I went with mild because my pickest child doesn’t like hot stuff)
- 2 teaspoons chili powder (I only used 1 teaspoon- see picky child above)
- 2 cups chopped cooked chicken(I bought a whole already cooked chicken- time-saving and it was only $4.99 at Walmart, giving me enough for this recipe and leftovers to use for lunches)
- 1/2 cup shredded Monterey Jack cheese (I used a blend of Monterey Jack and Colby because that’s what I already had on hand and I like to use up what I have first)
- 6 flour torillas (6 inch), warmed (I used 10 inch. I think you’d use more than 6 if you go with the smaller ones. And I totally skipped the warming step)
- 1 small tomato, chopped (about 1/2 cup) (this will be garnish, so amount is up to you)
- 1 green onion, sliced (about 2 tablespoons) (again- this is garnish, so amount is up to you- I skipped it because I thought I had some in my fridge and didn’t)
- 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. I used foil.
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Campbell’s Fun Facts
- For more than 144 years, Campbell Soup Company has been making meals fun and delicious.
- Every can of Campbell’s Chicken Noodle soup has 32 feet of noodles just waiting to be slurped;
- Campbell’s Tomato soup is a bowl of fun for kids who like to dunk and get creative with toppings;
- The creamy, rich taste of Campbell’s Cream of Mushroom gives vegetables a welcomed makeover in kid-approved recipes and casseroles.