Original White Chicken Enchiladas

[no red sauce or tomatoes] 

White Chicken Enchiladas
~INGREDIENTS~
~Sauce~
1 can condensed cream of chicken soup
 3/4 cup sour cream

~Filling~
1/2 can refried beans 
1 tablespoon margarine
 1 onion, chopped
 1/2 tsp garlic powder
 1 tablespoon chili powder
 2 medium sized cooked chicken breast , chopped or shredded
 1  4 oz. can chopped green chile peppers, drained

6 (10 inch) flour tortillas
2 cups shredded Monterey Jack or Cheddar cheese

 ~DIRECTIONS~ 
 1 Put chicken in medium sauce pan and boil breasts for 15-20 minutes if thawed 0r 25 minutes if frozen. Preheat oven to 350 degrees F (175 degrees C).
2 In a small bowl mix soup and sour cream; set aside
 3 Melt margarine in a medium saucepan over medium high heat. Add onion, chile peppers, chili powder,  and garlic, saute until tender. Stir in the chicken, refried beans, and 1/4 cup of the cheese sauce. Cook and stir until heated through.
 4 Spread 1/2 cup of the sauce in a 9x13 inch baking dish. Spoon about 3/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish.
5. Pour remaining  sauce on top. Sprinkle with cheese
6. Bake , uncovered, 30 minutes in the preheated oven, or until bubbly and lightly browned.

3 comments:

  1. Anne, where do the refried beans come in on this recipe? ~~Zan

    ReplyDelete
  2. I cooked this recipe and had friends over. It was a success and very tasty!

    I posted a link to my blog as well:)
    Thanks!
    Jesse

    ReplyDelete
  3. yay! I am delighted to hear it was a success!! Thanks for the feedback!!
    ~Anne~

    ReplyDelete

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