I didn't get a picture of the enchiladas a few nights ago, but these babies are the REAL DEAL!
My amazing friend Heather gave me this recipe in college and we would make them when we had people over for dinner. They are hefty, filling, and they make a lot.
I changed the recipe a little for my vegetarian needs.
Thanks Heather for this yummy recipe that I have used for over 10 years!
6 chicken breasts, cooked and shredded (I USE 1 CAN OF BLACK BEANS INSTEAD)
1 (8 oz) pkg cream cheese
1 lb jack cheese, cut into cubes
1/2 c. salsa
1 pt sour cream
1 can cream of chicken soup OR recipe for white sauce, see below
8-10 flour tortillas
Another 1/2 c. salsa
1 c. shredded cheddar cheese
Mix together first four ingredients in a large bowl; set aside. In a medium bowl, mix together sour cream and white sauce. Spread 1/4 c. on the bottom of a 9x13" baking dish. Place 1/4 c. of the chicken (OR black bean) mixture inside each tortilla; roll and place seam-side down in the dish. Spread the other 1/2 c. of salsa on top of the tortillas, along with the rest of the sour cream mixture. Sprinkle with cheddar cheese. Cover with foil and bake at 350 degrees for 40 minutes, until bubbly.
**The original recipe calls for 1 can of cream of chicken soup...you can use that or you can make your own white sauce like I do:
2 1/2 T butter
3 T. flour
1 c. water
1 small can of chiles
salt and pepper to taste
Melt butter in a small saucepan. Add flour to make a thick paste. Slowly add water and bring to a boil. This sauce will thicken up quickly. Remove from heat and stir in chiles, salt and pepper.
