Sunday, January 1, 2012

White Enchiladas

This recipe is my fabulous step mom's and was a favorite growing up! It's a twist on the traditional enchilada. While it can be time consuming, you can save time by simply layering the ingredients like a lasagna rather then rolling it all individually. I am not going to give an amount of ingredients because it can vary gretaly depending on the number and size of pans you want to make. I have not tried it but I imagine these would freeze pretty well.

corn tortillas
cream of celery soup
shredded cheese (Iused cheddar here but any mix of cheddar, pepperjack, or monterey would go over well)
canned, diced chilis
chopped olives
sour cream to garnish

Start by "frying" your tortillas. You do NOT want them crispy, simply soft. Do one side, then the other with a max of 15 seconds cooking time.

Lay the tortillas out on papertowels to drain the excess oil and cool down, trut me, you don't want to handle hot tortillas!

Shred your chicken! Boiling and shredding is the method I normally use. This however, was half of a roasted chicken.

You will want to add milk to your cream of celery soup to make it the consistency of ranch dressing (or something similar).

Now, dip your tortillas (both sides) in the soup, fill with your toppings and roll and place ina greased pan. When you're finished, top with extra soup and cheese and any left over filling stuff and bake for about 45 minutes at 350.

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