Sunday, August 30, 2009

Spicy Blanco Enchiladas

9 flour tortillas

1 ½ cups cooked and cubed chicken
1 (10.75-oz.) can condensed cream of chicken soup
1 cup Salsa Verde, medium
1 (15.8-oz) can white beans, rinsed and drained
1-1 ½ tablespoons bottled jalapeno peppers, chopped
¾ teaspoon garlic powder
1 ½ cup mozzarella cheese, grated

1 (4.5-oz.) can green chilies
1 (10.75-oz.) can condensed cream of chicken soup
½ cup milk
½ cup sour cream
2-4 tablespoons bottled jalapeno juice
¾ teaspoon garlic powder
1 ½ tablespoons parsley

Heat oven to 350º F. Grease 9×13-inch pan. Lay tortillas out on counter. In large bowl, combine all filling ingredients. Fill each tortilla with ½ cup of filling. Roll tortillas up leaving two ends open. Place side by side in baking pan; set aside.
In medium bowl, combine all sauce ingredients. Spread mixture over tortillas. Bake at 350º F. for 25-30 minutes or until heated through.

Yield: 9 servings

*I was craving enchiladas with some heat one day and decided to make up my own version.  If you are not a fan of heat then omit the jalapenos.  If you like heat add the full amount or more.  You can always taste as you go! 

1 comment:

Cam and Shae said...

I made this last night for my family. It was so good:) My 5 year old son came up to me after and said "Mom that was the best dinner ever!"