Speedy White Chicken Enchiladas

Recipe by iewe7726
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix soup and sour cream and set aside.
  • Heat butter in medium saucepan.
  • Add onions and chili powder and cook until onions are tender.
  • Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
  • Spread 1/2 cup of the soup mixture into a 9x13 pan.
  • Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
  • Spread remaining sauce mixture on top, and cover with cheese.
  • Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
  • Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
  • Suggestion: Serve with salsa and chips for a great meal!
  • Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.
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RECIPE MADE WITH LOVE BY

@iewe7726
Contributor
“This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.”