I missed the Blog Hop last week but I’m on it for this week! Here is a family favorite from my sister Beth – and since you can make it in the microwave, it’s good for the summer too! I’ve got to make this soon!
White Enchiladas
- 1 cup sour cream
- 2 cups chicken, cooked & diced
- 1/4 tsp cumin
- 2 green onions, diced
- 1 cup cream of chicken soup
- 1/3 cup green chilis, diced
- 8 flour tortillas
- 1 cup cheddar cheese, grated
In a small bowl, combine sour cream & chicken soup. Divide in half and set aside half for topping.
Add chicken, green chilis and cumin to remaining portion. Mix well.
Spoon mixture into each tortilla, roll up and place in greased baking dish.
Top with remaining sour cream, green onions and grated cheese.
Bake at 350 degrees for 25 min or microwave on medium for 5-8 minutes.
ETA: We double this recipe for our family – leftovers are our favorite!!
Cheryl asked about microwave VS oven: I didn’t notice any difference other than speed and less heat! But as my big pans don’t fit in the microwave, I tend to bake this recipe.
Does it taste just as good in the microwave? I am all over this for summer especially if that is the case.
OOh I might wanna make this tonight!