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Spread a thin layer of refried beans in center of each tortilla. Spread a thin layer of chicken on top of beans, sprinkle cheese on top of chicken. Roll tortillas into an enchilada and secure with toothpick. Line enchiladas in a 9x13 inch pan. Mix together enchilada sauce, cream of mushroom soup, tomato paste and water. Heat through till mix is smooth. Pour over enchiladas and cover with foil. Bake 1/2 hour at 350 degrees. Remove foil, sprinkle remaining cheese on top, bake an additional 5 min or possibly till cheese melts. Top individual servings with lettuce, tomato and lowfat sour cream. Serve with Spanish rice and nachos.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Apple smoke flavor rub — pork chops, chicken thighs, salmon