From the kitchen of my Mother-in-Law comes this golden recipe for White Chicken Enchiladas. It solves the problem that we have in making enchiladas that my husband won’t eat them because of the tomato based sauce. Other than going out to a mexican restaurant, I have not had red sauced enchiladas in years. This alternative is easy and delicious. Any time I can break open a can of cream of chicken soup I am a happy camper. If you had toppings (tomatoes, avocado, lettuce, etc.) you could easily add them to the top of this basic recipe. You could grill the chicken breast and shred, cook it in the crock pot with chicken broth and bell seasoning and shred it, or the way I mentioned below. Do not put unseasoned, or un-flavorful chicken in your enchiladas. It will be the death of the dish. Trust me.
White Chicken Enchiladas
2 chicken breasts, cut into bite sized pieces
McCormick’s Roasted Garlic chicken seasoning (best. chicken. seasoning. ever.)
1 can cream of chicken soup
1 C. sour cream
1 can of diced green chilies
1 small/1/2 medium onion, chopped small
1 C. cheddar cheese, shredded + shredded cheese for sprinkling on top
8 flour tortilla shells (Mission is our favorite brand of tortilla shells)
- Preheat oven to 375°.
- Cook the chicken pieces in a good amount of butter (at least a few Tbs.) and a liberal amount of the seasoning.
- Stir together the soup, sour cream, green chilies, most of the onion (reserving some to sprinkle on top), and most of the cheese.
- Roll up in the tortilla shells, and place in the baking dish seam down. When the pan is filled sprinkle the leftover cheese and onions on top.
- Cook for 20 minutes. Don’t cover the top or the sides of the tortilla shells won’t crisp up nicely. If you don’t want crisp sides then cover your dish when baking.