SPEEDY WHITE CHICKEN ENCHILADAS
This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.
Provided by iewe7726
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup and sour cream and set aside.
- Heat butter in medium saucepan.
- Add onions and chili powder and cook until onions are tender.
- Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
- Spread 1/2 cup of the soup mixture into a 9x13 pan.
- Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
- Spread remaining sauce mixture on top, and cover with cheese.
- Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
- Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
- Suggestion: Serve with salsa and chips for a great meal!
- Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.
Nutrition Facts : Calories 1104.7, Fat 67.9, SaturatedFat 27.5, Cholesterol 216.6, Sodium 2309, Carbohydrate 65, Fiber 4.3, Sugar 8.4, Protein 57.9
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