November 11, 2009

White Chicken Enchiladas

This is one of my favorite recipes I've gotten from my grandma, so so good! It's just a basic enchilada recipe, but so easy, you should give it a try. Here's what you need:

1 large chicken, cooked and boned
1 pkg 10" flour tortillas
8-10oz Monterrey Jack cheese
2-3 cans cream of chicken soup
1 Cup chicken broth
1/2 Cup chopped onion, sauteed
1 Cup sour cream
4oz can green chilies

Make a sauce of soup, broth and sauteed onion. Lay tortillas flat and put chicken, sauce and cheese on tortilla and roll up. Put a small amount of sauce in the bottom of a greased 9x13 inch pan. Put enchiladas in pan, seam side down and pour rest of the sauce over the top. Sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes.

*Tip of the day: For an easy Sunday lunch or weeknight dinner you can layer the ingredients in a crockpot and cook on low for a few hours. Try this out with any enchilada recipe!


  1. I make this but use the Braums jalepeno dip in place of the sour cream - yum-o!

  2. oh yum, I will definitely have to give that a try

  3. I have a recipe similar to this. You marinate cooked chicken in a honey lime sauce. It is SO yummy.