Wednesday, October 17, 2007

White Sauce Chicken Enchiladas

  • 1 pound chicken, cooked and shredded (I boil 12 frozen chicken tenders in water that has been seasoned with cumin, salt, pepper, onion powder and garlic powder. I boil them for at least an hour.)
  • 1 small (4 ounce) can green chiles
  • 3 cans cream of chicken soup (I use the fat free version.)
  • 1 16 ounce container sour cream (I use fat free.)
  • 10 soft taco size tortillas (I prefer the multi-grain variety.)
  • cheese
  1. In a medium saucepan, heat the soup, chiles and sour cream until simmering.
  2. Layer a sprayed 9*13 pan with a thin layer of sauce.
  3. Add the shredded chicken to the remaining sauce. Remove from heat.
  4. In the center of each tortilla, put about 2/3 cup of sauce. Sprinkle with cheese. Roll up and place in the pan.
  5. Spread remaining sauce on top of all the rolled up tortillas in the pan. Cover with cheese.
  6. Cook at 350 degrees for 25 minutes or until bubbly and heated through.

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