chicken
Chicken Enchiladas
2 cans chikcen (or cook 4 chicken breasts) 1 8 oz block cream cheese
1/2 + C chopped onions flour tortillas grated Monteray Jack cheese
1 can enchilada sauce sour cream, green onions, chopped olives
Make 2 cups white sauce but but use dry package enchilada sauce mix instead of flour. Put aside.
In fry pan, chicken, onions, and cream cheese. Cook on low heat til cheese melted and all blended well. Into each flour tortilla place generous teaspoon of chicken mixture, on top some cheese, teaspoon of canned sauce, roll up, place in sprayed baking dish. Repeat until at least 10-12 tortillas used. (Can double by adding another row on top, after coating with additional can of sauce and some cheese). Pour white sauce mixture over top, cover with grated cheese. Bake 350 1 hr. Freezes well. Serve with shredded lettuce, sout cream, green onions, etc. Leftovers freeze well too.
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