Copyright © 2014 The FOURnet Information Network. All rights reserved.

CHICKEN ENCHILADAS WITH WHITE SAUCE 
2 whole chicken breasts, cooked and shredded
1 lb. Monterey 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. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. 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 350F for about 45 minutes.

Share: Add review or comment

 Rating: 4.8 / 5 - Reviews: 13
Apr 29, 5:38 PM
Jessica (Iowa) says:
Jun 15, 5:10 PM
Casey (Louisiana) says:
Feb 7, 12:25 PM
Joanne (Washington) says:
Jan 27, 7:52 PM
Pam (Oregon) says:
Feb 26, 2:03 PM
KATIE F (Ontario) says:
Dec 13, 10:03 PM
Frank (California) says:
Sep 11, 9:16 PM
Helen (Ohio) says:
Jun 22, 2:03 PM
Fiona (Texas) says:
May 28, 2:19 AM
Carrie says:
Dec 30, 5:37 PM
Seth (Oregon) says:
Dec 20, 3:42 PM
Jeff says:
Dec 14, 8:15 PM
ashley says:
Dec 11, 8:32 AM
Jessica says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood