Vicki’s White Chicken Enchiladas Recipe
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Category: |
Category: |
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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
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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. |
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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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