white sauce chicken enchiladas
(1 rating)
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This is one of the yummiest enchilada recipes I've ever tasted. I used to make it for pot-lucks at work all the time and it was always a huge hit. Hope you enjoy it!!
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(1 rating)
yield
6 -8
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For white sauce chicken enchiladas
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5-6chicken breast filets
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1 pkgcorn tortillas
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16 ozsour cream (1 pint container)
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1 cancream of chicken soup
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1 cancream of mushroom soup
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1 candiced green chiles
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1 cansliced black olives
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3-4 ccheddar cheese, shredded
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1/2 cmilk
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salt and pepper to taste
How To Make white sauce chicken enchiladas
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1Preheat oven to 300 degrees. Prepare 9x13 baking dish by spraying it with Pam and sprinkling 2 tablespoons of water in the bottom of the dish. (keeps the tortillas on the bottom from sticking)
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2Boil chicken in lightly salted water until tender. Cut tortillas into 1 inch strips.
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3Combine the rest of the ingredients, except for cheese and olives and mix thoroughly.
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4Layer as follows: Tortillas Chicken Soup Mix Cheese Olives Do this twice, ending with olives. Sprinkle the top with some of the cheddar cheese. Refrigerate for about 24 hours if possible to let flavors marry. (Not necessary but make it richer.)
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5Bake in 300 degree oven for 1 - 1 1/2 hours. Extra good reheated the next day.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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