Tuesday, May 31, 2011

White Chicken Enchiladas

This is a fairly standard recipe in our house.  I also like to take it as a meal to friends who are ill or having babies.  It freezes and transports pretty well, and is different than the standard chicken/broccoli/rice monstrosoties that so often end up being delivered.  It is really simple, and the green chilies are small enough to almost get past my non-green eating 6 year old.  Almost.

White Chicken Enchiladas

1 1/2 c. cooked, cut up chicken
1 can cream of chicken soup
1 c. sour cream
1 can diced green chilies
6-8 tortillas
1 c. grated cheddar cheese

1. Combine soup, sour cream, chicken and green chilies.  Set aside some of the mix (1/4 c.?).
2. On a dry non-stick pan, cook tortillas over a med. heat, turning once, until both sides are lightly browned.
3.  Place  some of the mix into each tortilla, fold, and place in a greased 9x13 pan.
4.  Cover tortillas with remaining mix that has been set aside. Sprinkle with cheese.
5.  Cook for 20 minutes at 375.
Serve with taco rice and black beans.

source: Erin P.

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