Wednesday, August 29, 2012

Chicken Enchiladas with White Sauce

Roger made this for us while we were at their house.  It was super yummy.  I know he used some pepper jack cheese, which added a little spice to it.  I'm not sure what he substituted it for.  It was good, though, and I would definitely recommend it!  Let me know if you try it and what you think!

2 whole chicken breast, cooked and shredded
1 lb. Monterrey jack cheese grated
1 (3 oz.) can (mild) chopped green chilies
2 cans cream of chicken soup
1 pt. sour cream
1/2 lb. Cheddar cheese, grated
1 dozen flour tortillas

Toss together chicken, jack cheese, and chilies.  Mix together soup and sour cream.  Put about 1/4 cup chicken filling in center of tortilla.  Add 1 tablespoon soup mixture.  Fold sides in, then roll.  Place, seam down, in oblong baking dish.  Repeat with each tortilla.  Spread the remainder of soup over all.  Top with Cheddar cheese .  Bake at 350 degrees for about 45 minutes.

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