Chicken Enchiladas

2 cans cream of chicken soup
16 ounces Sour cream
10 ounces cheese — cheddar and mozzarella, fiesta, or something similar
1/2 cup salsa
Chalula Sauce — To taste
1/4 cup milk — or enough to make sauce medium thick

6 chicken breasts
lime juice
garlic
Taco Seasoning mix

10 flour tortillas

I’ve added:
cooked rice
Chili beans
rotelle — (sauteed with chicken)

Boil chicken (from frozen or thawed) until it is partially cooked, then saute it in olive oil with lime, garlic, and taco seasoning.
Combine soup, sour cream, milk, salsa and chalula
Chicken mixture with cheese and add enough sauce to make it good and moist.
Place Chicken mixture, whatever else you want to add, and a little bit of sauce in each tortilla and roll up
Place in baking dish and spread with lots of sauce and some remaining cheese.

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 Chicken Enchiladas
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Servings
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White Chicken Chili

Saute in 2 Tbls. butter:
1 diced onion
4 cloves garlic

Add and cook until fragrant:
2 tsp. cumin
2 tsp. oregano
salt and pepper
1/2 tsp. dried crushed red pepper

Set aside onion mixture.

Saute 2 pounds diced chicken breast in butter
Add onion mixture to cooked chicken.
Add:
3 (15oz) cans white kidney beans
3 cups chicken broth
2 cups half and half
2 cans diced green chilis

Make a small amount of roux and whisk into simmering soup. Cook a few minutes, add 1 cup sour cream and monterey jack cheese to taste.

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 White Chicken Chili
Servings
Servings
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