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Aunt Tina’s White Chicken Enchiladas

June 24, 2013


2 cans (14.5 oz. each) Chicken Broth

4 cups shredded Chicken (approximately 3 Chicken breasts)

12 white or yellow Corn tortillas

4 oz. Cream Cheese

1 tbsp. Milk

1 tsp. ground Cumin

1/2 cup Onion; finely chopped

1/2 cup Red Bell Pepper; finely chopped

1 can (10.75 oz.) Cream of Mushroom soup; condensed

1 cup Milk

1 cup (8 oz.) Sour Cream

1 can (4 oz.) Green Chilies

1/4 tsp. Cayenne Pepper

1/2 cup Mozzarella; grated


Boil chicken breasts in broth until done. Add water as necessary so as not to boil dry. With two forks, shred the Chicken.

In a nonstick skillet coated with cooking spray, sauté onions and red pepper until softened

In a bowl, combine the soup, sour cream, green chilies, cayenne and 1 cup of milk.

In a separate bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in 2 tablespoons of the soup
mixture. Stir in the sautéed onions and red peppers. Stir in chicken.

Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened.

Place approximately 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13
in. x 9 in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes
or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.


From → Cooking, Holidays

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