Creamy Chicken Enchiladas

This enchilada recipe is made with a white sauce instead of the traditional red.  It's fun changing this up every so often.  You can either poach chicken breasts and shred the meat or buy an already roasted chicken from the grocery store and pull the meat off and shred. Serve enchiladas with refried beans (homemade bean recipe in my tostada blog), cilantro lime rice or with a salad.  Enjoy enchiladas with a glass or 2 of Rose or Viognier. Cheers!

3 cups shredded roasted or poached chicken.  (about 3 boneless skinless chicken breasts)

16 oz. sour cream.

4 oz. soften cream cheese.

1 7oz. can of diced green chiles.

1 10 oz. can of cream of mushroom soup.

3 cups shredded Mexican blend cheese.

8 -10 medium soft flour tortillas.

1 tsp. ground cumin.

1/2 tsp. cayenne pepper.

1 tsp. salt

1 tsp. garlic powder.

Preheat oven to 350 degrees.

Put cooked shredded chicken into a mixing bowl and add 8 oz. sour cream (half the container),  4 oz. cream cheese, diced chiles, 1 cup Mexican blend cheese, cumin, cayenne pepper, salt and garlic powder and mix together. 

Sauce:  In a separate bowl, combine cream of mushroom soup and 8 oz. sour cream (half the container).

Spray 4 quart baking dish with non-stick spray. Spread 1/4 cup of the sauce on the bottom of baking dish.

Place 2 Tbs. of chicken mixture into tortilla and roll.  You should have enough for 8-10 depending on tortilla size. Cover the enchiladas with the rest of the sauce and sprinkle 2 cups of Mexican shredded cheese on the top. 

Cover with foil and bake 30-35 minutes until bubbly hot. Garnish with salsa or avocado.





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