Saturday, November 9, 2013

White Chicken Enchiladas

Look how New Mexican we've become!! Just kidding... these are probably the least Mexican enchiladas in the world.  But that's ok, because they are very tasty.  Whenever we go out to dinner, I know exactly what my husband is going to order: [chicken, beef, elk, buffalo, etc.] enchiladas.  The man LOVES these things... which is perfect because this recipe is a breeze.

What you need:
- Tortillas (I needed 5 to fill my pan)
- 2 cooked, shredded chicken breasts
- 1/4 cup chives
- 1 cup cheddar cheese
- 1 cup corn 
- 1 small can cream of chicken soup
- 1/2 cup sour cream

How to:
1. Fill a tortilla with shredded chicken, cheese, corn, and chives.
2. Roll the tortilla and place open side down in a cooking dish.  Repeat until the pan is full.
3. Heat 1 small can of cream of chicken soup, 1/2 cup sour cream, and the unused corn in a sauce pan.
4. Pour the sauce over the rolled tortillas - no need to use all of the sauce (unless you want to, of course).
5. Sprinkle the remaining cheddar cheese on top.
6. Cook at 350 degrees for 30 minutes.


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