[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~
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).
In a small bowl mix soup and sour cream; set aside
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.
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.
Pour remaining sauce on top. Sprinkle with cheese
Bake , uncovered, 30 minutes in the preheated oven, or until bubbly and lightly browned.