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Chicken Enchiladas w/ White Sauce




Source of Recipe


RC


Recipe Introduction


Great served with spanish rice and refried beans.


List of Ingredients




1 (16 oz) carton lowfat OR fat free sour cream
1 can condensed reduced fat cream of chicken soup
1 can condensed reduced fat cream of mushroom soup
1 (4-7 oz) can mild green chiles, chopped
1 med red onion, chopped
1/2 cup black olives, chopped or sliced
2 cups cooked chicken breast halves, chopped or shredded
2 cups shredded lowfat cheddar cheese
12 flour tortillas, or corn tortillas

Recipe



Mix first 3 ingredients in a saucepan and heat to warm. Add 1/2 of sauce to medium bowl with chilies, onion, olives, chicken and 1 cup cheese. Mix to combine filling. Fill tortillas with 2 tablespoons mixture and roll. Place in pan. Pour remaining sauce over all and top with 1 cup cheese. Bake at 350 degrees for ~30 minutes

I am able to get one 13x9 and one 8x8 pan of enchiladas out of this recipe by using medium sized flour tortillas (about 18).

The 13x9 pan feeds 6 (2 ea) Save the 8x8" for later in the week. Does not freeze well.

DO NOT use fat-free cheese in this.......results are yucko!!