Creamy White Enchiladas

As I was growing up, my next door neighbor Sandi Howard made these Enchiladas... Occasionally I would be the lucky person who got to join the Howard family for dinner when they were served! They were so delicious every. single. time. Sandi was the kind of cook that basically everything that she made in her kitchen was consistently magical and delicious. Now that I'm all "grown up" I've made these enchiladas over and over for my own family and have tweaked her recipe just a little. I hope you like these as much as we do! Thanks Sandi!❤️

Creamy White Chicken Enchilada's 

2-3 chicken breasts baked in the oven or cooked in crockpot with 2/3 c mild/med green chili salsa. Plain chicken works here too. 

1/2 onion minced

1/2 lb shredded Monterey jack cheese

1 can green chilis 4oz

6oz cream cheese

1 dozen fajita sized flour tortillas

Sauce 

1 can cream of chicken soup

1.5 cans chicken broth

1/2 cup sour cream 

Method: 

Pull out chicken pieces and add minced onion, cream cheese and green chilis, into crockpot. Whisk with juices until smoother mixture and cream cheese is melted. 

Shred chicken on a plate and place back in juice mixture, stir to combine. 

Add some shredded cheese into shredded chicken mixture. 

Make the sauce in a separate bowl by whisking soup, sour cream, and chicken broth. Set aside. 

Put heaping spoonfulls of chicken into tortilla shells. Roll together place seam side down in greased baking dish. When all tortillas are assembled cover with sauce and remaining shredded Monterey jack cheese. 

Bake at 350 degrees about 30- 40 mins until golden brown on top warmed through and bubbly.