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Vickiís White Chicken Enchiladas Recipe

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This recipe for Vickiís White Chicken Enchiladas, by , is from The Warden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marla Warden
Added: Wednesday, March 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken halves boiled and diced,
1-1 1/2 lbs cheddar cheese grated (or pepper jack for more zip),
2 cans cream of chicken soup,
32 oz. sour cream,
1 large (or two small) cans Ortega diced chilies

Directions:
Directions:
Boil chicken breast, till tender. While chicken is boiling, mix cream of mushroom soup, sour cream, and Ortega diced chilies and set aside. Remove chicken from water and dice into bite size pieces.
Smear a little sauce in the bottom of a 9x13 pan to prevent tortillas from sticking. Divide the diced chicken between 12 tortillas (or more if using smaller tortillas), then a little sprinkle of cheese, and a about a teaspoon of sauce. Roll tortilla and place in pan. You may need another pan to hold them all.
Cover the enchiladas with the remaining sauce being sure that all of the tortilla gets covered to prevent from being crunchy. Sprinkle with cheese until top is covered.

Bake at 350 for 30-45 mins... or until hot all the way through.


Hint: I make a double batch and freeze them before baking. Pull out of freezer and bake at 350 for 1 hour... or until warm and bubbly.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
From the first time my sister-in-law, Vicki, made these for us, we knew these would be a family favorite for years to come.

 

 

 

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