Tuesday, August 26, 2008

Chicken Enchiladas Blancas



These might be my favorite enchiladas yet- and I've tried many. Credit goes to friend Laurel Anne (surprise, surprise). :) Chris reported they are the best he has ever had. Rachael said the same. They called for an onion- I grated half of one... to get the flavor but not the crunch. I really like the white beans in this.

Chicken Enchiladas Blancas

3 chicken breasts, cooked and diced
1 can cream of chicken soup
1 C sour cream
1/2 C green salsa
1 onion, diced (or 1/2 of one, grated)
1 T. butter
1 can diced green chilies
2 C shredded monterey-jack cheese
1 can white pinto beans, rinsed and drained
10 flour torillas

Saute onion in butter til clear, add garlic and chilies and saute for 2 minutes. Mix in remaining ingredients, except for tortillas and reserving 1 cup of cheese. Place about 1/3 cup filling in each tortilla and roll up. Place in sprayed 9 by 13 pan. Use any remaining sauce to top enchiladas. Top with cheese and bake at 350 for 30-40 minutes til hot and bubbly. Serve with lettuce, tomatoes, olives, and guacamole.
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2 comments:

Carmen said...

Candice!
Crystal Stanley made them and gave us some. WOW, every one love them... I'll have to make for our family now...
hugs

SoJo and MaNini said...

Candice. You deserve a standing ovation. I have now tried 3 recipes and ALL of them have turned out AMAZING. You are so much much much more than Martha Stewart. These recipes are possible for food rejects like myself, not too complicated, ingredients I know and fairly time friendly. Thank you times infinity.