Wednesday, August 22, 2012
White Chicken Enchiladas with Creamy Sauce
This yummy dinner is made using leftovers from my Salsa Chicken in the Crockpot. I love it when one meal becomes two!
Leftover Salsa Chicken (or any cooked shredded chicken)
Soft Flour Tortillas (the BIG ones)
1 can Cream of Chicken Soup (I take out all the canned chicken pieces from the soup)
A "good sprinkling" of Cumin, Paprika, and Onion Powder
Pinch of salt
Toppings: Sour cream, salsa, extra cheese, black olives, etc
~In the center of each tortilla, spoon out the salsa chicken. Top with shredded cheese. Fold the tortilla up into itself like a burrito.
~Place the tortillas into a deep baking dish.
~Spoon out the cream of chicken soup. Add cumin, paprika, onion powder, and a little salt over the soup. Mix it and spread it over the tortillas. Top with shredded cheese.
~Bake at 350 for 20 minutes.
~Serve with desired toppings.