Monday, October 20, 2008

White Sauce Chicken Enchiladas

This picture was one I got off the internet, it's not from one I made. I add olives on top, but they look pretty much the same. They do end up being big, so you are able to cut them in half and make more than five or six enchiladas. I made these for our 'Mexican Christmas Dinner Buffet' last year at our family Christmas party and everyone loved them and wanted the recipe. They really are that good and so creamy!


1 Can Cream of Chicken Soup
½ Cup Sour Cream
2 oz. Diced Green Chilies
¼ Cup Onion, Chopped (sauté, if preferred cooked)
8 oz. Chicken Breast, Cooked (chopped or shredded)
5 ea. 6 inch Flour Tortillas
¼ Cup Mozzarella Cheese, Shredded (6 cheese blend is good too)
¼ Cup Black Olives

1. Heat oven to 400 F.
2. Mix soup, sour cream, chilies, and onions in a bowl.
3. Spread ¼ of mixture in the bottom of a casserole dish.
4. Divide chicken evenly between the tortillas and place down the center of the tortillas.
5. Spoon 2 T. of soup mixture over the chicken in each tortilla.
6. Roll up tortillas and place enchiladas edge side down in the casserole dish.
7. Spoon remaining sauce over enchiladas and sprinkle with mozzarella cheese and olives.
8. Bake 10-15 minutes or until heated through.


Tami and Toby said...

Hey if I have a yummy recipe do I just add it on here myself??

Cori said...

Tami, this blog should just be on your dashboard with your other blog and you just add it like you would on your own blog.
I have a chicken enchilada recipe similar to this one, but this one sounds easier. I'll definitely have to try it. Sounds yummy!

Camille said...

Yum Yum!!! I'm gonna try this one!