Tuesday, November 28, 2006

White Chicken Enchiladas

White Chicken Enchiladas

Serving Size : 12

1/4 cup onion -- chopped
8 ounces mushroom -- sliced
4 ounces light cream cheese
1 Tablespoon butter
2 tablespoons milk
8 ounces light sour cream
2 cups chicken breast -- cooked and shredded
1 can cream of mushroom soup, condensed
1 cup milk
12 flour tortilla
1 cup reduced fat cheddar cheese -- shredded
1/4 teaspoon cumin

Saute onions and mushrooms in butter. Remove from heat and stir in cream cheese, milk, and cumin.
Place 3 Tablespoons in each tortilla, roll up and place in greased pan.
Mix soup, sour cream, and 1 c. milk, pour over the top.
Cover with foil and bake for 35 minutes at 350.
Remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted.

**TO freeze enchiladas for later use: Roll up enchiladas and cover with the sauce. Do not sprinkle cheese on top and do not bake. Cover with a double layer of foil and place in the freezer. After frozen, seal with a vacuum sealer if you have one. To prepare, place in the oven in a frozen state in a 375ºF oven. Bake for about 50 minutes. Remove foil, sprinkle cheese on top, and bake for another 5 minutes or so- until the cheese is melted and bubbly. Serve hot.

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