Thursday, July 15, 2010

White Chicken Enchildas

From Loving my domestic Life 2 to 3 cups cooked chicken or turkey
4 oz. cream cheese
1/4 cup minced onion
1 cup Jack cheese, shredded
1/2 bottle green taco sauce (you can use green salsa too)
1/2 tsp seasoning salt
1 small can sliced black olives (optional)
1 tomato, diced

1 dozen corn tortillas

Combine all above ingredients (excluding tortillas) for filling. Soften tortillas in wet paper towels in the microwave. *If you prefer, they can be fried in oil to soften. Place about 1/4 cup filling on one edge of tortillas and roll. Place in shallow pan, seam side down. Can freeze to this point. (If frozen, thaw and continue.)

4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can chopped chilies
1 cup Jack cheese, shredded

Melt butter and blend in flour. Add chicken broth all at once and stir until mixture bubbles and thickens. Stir in sour cream and chilies, heat through but do not boil. Pour sauce over tortillas and top with Jack cheese. Bake at 350 degrees for approximately 30 minutes or until heated through.

Serve with guacomole, salsa, sour cream, and chopped cilantro.

Review: These tasted very creamy. I love the fact that you make two batches and freeze one for latter :)

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