Creamy Chicken And Veggie Enchiladas
From crabhappychick 17 years ago
- 30 minutes to make
- Serves 4
Here's a nice rich non-spicy enchilada recipe I came up with back in the 70's and its still delish today. Just add a salad and its dinner!
Ingredients
- 8 flour tortillas, 10" size shopping list
- 2 cooked chicken breast halves, diced shopping list
- 1 stalk broccoli florets, cooked tender crisp shopping list
- 1/2 yellow pepper, sliced 1/8" x 1" shopping list
- 2 medium carrots, 1/2" x 1", cooked tender crisp shopping list
- 1/4 pound mushrooms, sliced thin, JUST cooked shopping list
- 2 cups white sauce, prepared (use your favorite recipe or mix) shopping list
- 12 ounces hot pepper cheese, shredded shopping list
- 3 tablespoons parmesan cheese, shredded shopping list
How to make it
- Preheat oven to 375.
- Steam tortillas and set aside. Keep covered.
- Mix white sauce mix with cheese and stir. Mix chicken and well-drained veggies into 1/2 cup of the sauce. Set aside.
- Spread a thin layer of more white sauce in the bottom of a shallow casserole dish.
- Divide filling evenly among tortillas and roll up; place side by side in the casserole dish. Pour remaining white sauce over top, sprinkle parm over all and bake for about 1/2 an hour until browned and bubbly.
- NOTE: I use skim milk in my white sauce...just THINK of the calories I save! LOL!
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- minitindel THE HEART OF THE WINE COUNTRY, CA
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The Rating
Reviewed by 1 people-
YUMMMMMMMMMM I LIKE THIS ONE
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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