Lynn-chiladas -White Sauce Enchiladas- YUM!

My mom, sisters, and I used to travel down to Oregon from good ol’ Puyallup Washington to visit my Great Aunt Mary.  She would make us the best food!   I loved her cooking.  I tried a lot of delicious things at her house, things I hadn’t had before.  Like the first time I had a homemade strawberry milk shake, soo good.  I thought I was in heaven.  One night she made these white sauce chicken enchiladas.  I probably ate half the pan full. I loved them, like everything else my aunt made, and begged my mom to get the recipe.

This stayed my favorite home cooked meal clear through my first child was born.  Then, for some strange reason I stopped making them.  I kinda forgot about them…weird.  But, last week I had a major 4 1/2 month pregnancy craving for them.  I went to the store and bought all the goods.  I have never used a measuring devise of any kind to make this, I know this recipe by heart and by eye.  I did however make sure to measure it all out this time so I could share the goodness with you.

I have not just loved eating this dish, but also making it.  I am not sure why, but it’s one of those dishes that just makes me feel happy inside to make.  Maybe all the good memories I have with of  traveling to my aunts house and my memories with her.  Maybe all the times my mom cooked it “just” for me or the times I cooked it and shared it with good friends.  I made it so much in college (partially it was one of the only things I knew how to cook) that my friends dubbed them “Lynn-chiladas”  haha.

I hope you and your family can enjoy this dish as much as I have.  

To get a printer friendly version of this recipe click HERE.  This will take you to box.net where you can print the recipe to your home computer.

“Lynn-Chiladas”

White Sauce Enchiladas

1lb chicken

½ medium onion

1 tablespoon olive oil

½ teaspoon seasoning salt

4 carrots chopped

2 bell peppers (any color)

8 large tortillas

2 cups shredded cheese, Mexican mix

1 cup sour cream

1 10.5 oz can of Cream of Chicken soup

½ teaspoon chili powder

1/8-1/4 cup of milk

½ cup chopped cilantro

½-1 tomato

Pre-heat oven to 350 degrees.

Warm a pan on the stove with olive oil.  Cut the chicken into bit size pieces.  Add chicken, chopped onion and seasoning salt to pan.  Cook the chicken through.

Chop carrots small.  Add the carrots to pan and cook for about 7 minutes.

Cut bell peppers into strips and add to pan.  Cook for another 5-7 minutes.

Take off stove.  To make the sauce, in a bowl mix together cream cheese, cream of chicken soup and chili powder.

Set up an assembly line in this order: tortillas, sauce, chicken and veggies, and shredded cheese.

In a 9×13 dish spread about ¼ -1/2 cup of sauce on bottom of pan.

Take your tortilla, spread sauce, a scoop of chicken and veggies, and then sprinkle on cheese.

Roll up your tortilla and place in pan seam side down.  Your pan should fit about 8 rolled up tortillas.

Mix milk into remaining sauce and add to the top of the tortillas.

Cook for 20-25 minutes.  Take dish out and add remaining cheese to the top of the dish.  Place dish back in oven until melted, about 3-5 minutes.

Chop up tomato and cilantro and to the top of the dish after it has cooled for a few minutes.

Serve and ENJOY!

Get Cook’n with Your Bad Self!!!