Friday, March 13, 2009

White Chicken Enchiladas

This is my mother-in-law's recipe. They are always a treat, but somehow hers always taste better than mine! Why is that?!

White Chicken Enchiladas


6 chicken breasts, shredded
2 cans cream of chicken soup
16 oz. light sour cream
1 lg. can diced green chilies
1 lb. Monterey Jack cheese
2 pkgs. Flour tortillas (fajita size)

Mix together soup, sour cream, and chilies. Set aside some sauce for the topping. Add chicken and half of cheese to enchilada filling. Place 1/3 c. filling into each tortilla. Roll and place in greased pan. Add remaining sauce on top, and cover with the other half of the cheese. Bake for 40 minutes at 350 degrees. Yields: 20 enchiladas.

WW Points: 2 enchiladas = 13 points
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