White Chicken Enchiladas

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These are so fantastic, the whole family loves them, there are alot of photos, but they are really easy to put together. Before I make chicken enchiladas, earlier in the day,
 I boil 4 chicken breasts in a pot covered in water, with many spices, salt,pepper, cumin,chili powder, anything spicy. The breasts boil till cooked, about 45 mins. I reserve 2 cups of broth, and shred up the chicken breast meat.


OR 1, it's to your liking :)

remove from heat


* THIS SHOULD READ "MIX TILL COMBINED"






THIS SAUCE































Ingredients
10-12 soft  flour tortillas
4 cups shredded cheddar cheese ( or other cheese of your liking), divided
3 cups shredded cooked chicken
2 diced onions
1 package cream cheese

Directions
Preheat oven to 180º/350º degrees.
Sauté onions in a little bit of oil, till cooked.
Remove from heat, and add in shredded chicken, 2 cups shredded cheese, and the cream cheese.
Mix everything up till combined. (this is where you can add in more spice to your liking)
 Place an equal amount of the chicken mixture into each tortilla.
 Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
 Pour white enchilada sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Serve and Enjoy

Side Notes

* a shredded cooked super market chicken works just fine
* store bought "bechamel sauce" also works really well
* this makes alot, ( I have 3 kids), you can divde this among 2 baking dishes, serve one, and freeze the other

ENJOY, Diana

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