White
Chicken Enchiladas
1 TB
butter
½ cup
onions (green or regular work)
2 garlic
cloves
1 4oz can
chopped green chilies
1 can
cream of mushroom
½ cup
sour cream
4 oz
cream cheese
1 ½ cup
cooked chicken breast meat (2-3Breasts)
1 cup
Mexican cheese blend shredded
8
tortillas
¼ cup
milk
Steam
table pan half size small. w/lid
1.
In
med sauce pan melt butter and saute onions, garlic, and green chilies.
2.
Cook
chicken with your choice of seasonings. I use salt, pepper, texas chili powder,
smoked paprika, onion powder, garlic powder, and cumin. Cool and Shred.
3.
Mix
in a bowl saute, soup, and sour cream.
4.
Add
a ¼ cup sauce with the shredded chicken and ½ cup cheese. Fill each tortilla with chicken mix and roll
up.
5.
Combine
the remaining sauce with the milk and poor over the tortillas. Top with
remaining cheese. Label the lid with name and
350° 30-35 min.
Just needs a lid and into the freezer. |
* To make gluten free use white corn tortillas instead of flour tortillas.
Tip: buy rotisserie chicken to avoid having to cook it, plus it is already seasoned.
Link to the printable recipe and grocery list:
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