The Pioneer Woman Tasty Kitchen
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White Chicken Enchiladas

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Level: Easy

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Description

A simple, easy recipe for chicken enchiladas. Always a go-to when you need a quick meal.

Ingredients

  • 3 cans (10.75 Oz. Can) Cream Of Chicken Soup
  • 1 cup Chicken Broth
  • 1 cup Sour Cream
  • 1 can Diced Green Chiles (4 Oz)
  • ½ cups Chopped Onion, Sauteed
  • 1 whole Chicken, Cooked And Boned
  • 10 ounces, weight Monterey Jack Cheese, Shredded
  • 1 package 10-inch Size Flour Tortillas - 12 Count

Preparation

Make a sauce out of the soup, broth, sour cream, green chiles and sauteed onion. Heat over medium heat until everything is well combined.

Put a small amount of sauce in the bottom of a greased 9×13 pan. Lay tortillas flat and put chicken, sauce and cheese on the tortilla and roll up, repeat until all tortillas are filled. Lay enchiladas in the pan, seam side down, and pour remaining sauce over the top of the enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees (F) for 30 minutes.

To make it easier, just layer ingredients in a crock pot and cook on low for a few hours.

One Comment

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Profile photo of Erika (TK)

Erika (TK) on 7.22.2010

Sounds lovely! A few questions before we post this:

1. When do you add the green chiles? Can you please indicate that in the instructions?
2. Would you mind going into the ingredient list and specifying the size of the package of tortillas, i.e. how many tortillas in the package?

When you’re done, just save your changes, and we’ll get this published as soon as we can. Thanks!

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