It is finally September and that means one thing in this household, FOOTBALL season is HERE!

Ashley is home for the holiday weekend and we are lounging around watching movies, catching up on our games, and celebrating the new season of football for our favorite teams (BOOMER SOONER!/GO DUCKS!!)

I wanted to make a nice pot of Chicken and Noodle soup; however, it has been well over 103 for the last few days and heating up the kitchen all day was NOT in this gal’s play book!

So we decided to create some Chicken Enchilada’s and I am here to tell you, they were a Touchdown! Well, except for Miss Ashley who likes a bit more of a “kick” to her food.

Ashley’s Touchdown Chicken Enchilada’s

1 med. onion – diced

1 Tbsp. butter

1 can cream of Chicken and Mushroom soup

2 can’s diced chicken – or – 2 cups chicken diced

1 can drained tomatoes – diced or 1 can Rotel (for more kick!)

1/2 cup sour cream

1 tsp. Chili powder

1 can green chili’s

Shredded cheese

6 warm flour tortillas

In a medium saucepan melt butter and saute’ onions and chili powder until tender.  In small bowl, mix the can of soup with sour cream. To onion mixture, add tomatoes, chili’s, Chicken and 2 Tbsp. of soup mixture. Mix well.

Spread 1/2 cup mixture on bottom of lightly greased 13×9 baking dish. To tortilla’s, add two heaping spoons of chicken mixture and a bit of shredded cheese. Roll, fold in the ends and place in pan. Repeat for the remaining tortillas. Spread the rest of the soup mixture on the top of the enchiladas and any remaining chicken mixture (if there is any). Then top with shredded cheese and bake at 350* for 20 minutes or until heated through.

GOOD tailgating food!

The Gingham Cottage