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Tuesday, April 29, 2014

White Chicken Enchiladas

It's been a long time since I posted.  Life gets in the way sometimes.  It's been an interesting three months full of good things and bad things.  But enough of that. Nobody wants to hear about my depressing life anyway.  Tonight for supper we had White Chicken Enchiladas.  It's one of our favorites.  I like it because it makes a bunch and they reheat well so you can easily take them for lunches or reheat them for leftover night.

White Chicken Enchiladas

8 ounces cream cheese, softened
 1 cup sour cream
 1 cup green salsa (World Table roasted salsa verde)
 2 cups cooked chicken
 2 cup shredded Mexican-style cheese blend (I used sharp cheddar tonight)
 1 jar On the Border creamy Monteray Jack queso sauce (in the Mexican aisle)
 10 (8 inch) flour tortillas (I ended up using 14 but I had an 11 x 14 dish.)

Preheat oven to 375 degrees F. Lightly spray a 13 x  9 inch glass baking dish with cooking spray. Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce. Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

I call them inexpensive because I usually have cream cheese, sour cream, and cheese in my refrigerator already.  I always have a package of cooked chicken in my freezer. It's inexpensive and easy to buy a whole chicken, boil it, and end up with 2 packages of cooked chicken and 8 cups of broth.  I also always have tortillas in my cupboard so the only thing I have to get is the salsa which is inexpensive and the On the Border sauce which is less than $3 at my grocery store. So try it!  Hopefully you'll find a new recipe to add to your menus!

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