Ingredients
-
1
-
1
-
8
-
8
-
1
-
8 - 10
-
-
-
-
-
-
-
-
-
Directions
Chicken Enchiladas Creamy White Sauce, This is too good!!! LOVE this!! Does not use Red or Green enchilada sauce but is quite a winner!!! If my kids know Im making this I have to make 2 pans and they invite friends for dinner, used over a pound of chicken because that’s what was thawed I added half a white onion diced because enchiladas need onions of at least one sort I absolutely love green chiles but they’re not enough to flavor that much yogurt and sour cream, so I added a few sprinkles of chili powder and cayenne powder A bit of garlic might not have been bad either I also added a bit more cheese blend at the end My only problem was that I let the cheese cook too long and it formed a casing rather than a golden brown topping I ended up really liking this dish
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Dice Chicken and Brown in a Large Skillet, Remove from Heat. |
|
3
Done
|
Add Soup, Sour Cream, Yogurt, and Chilis and Stir Til Well Combined. |
|
4
Done
|
Place About 1/4 Cup of the Chicken Mixture Into Tortilla and Roll Up. |
|
5
Done
|
Place Evenly Into a 9x13 Pan. |
|
6
Done
|
Spread the Remaining Chicken Mixture Over the Top of the Rolled Tortillas in the Pan Making Sure to Completely Cover the Top of Them. |
|
7
Done
|
Bake For 30 Minutes, Covered. |
|
8
Done
|
Remove from Oven, Sprinkle With Shredded Cheese and Put Back Into the Oven to Bake For 10 Minutes More or Until the Cheese Melts. |
