When most of us think of enchiladas, we think of a red sauce. These enchiladas are made with a white cream sauce. They freeze well, reheat well and pack wonderfully for lunches. We serve them with crisp totillas and spanish rice.

3 cans cream of chicken soup
1 4-oz. can of diced green chiles
1 cup sour cream (I use light)
1 soup can of milk (I use low fat)
Diced cooked chicken (I have also used shredded chicekn)
2 dozen corn tortillas
Grated cheese to put on top

Cooking Directions:

Mix soup, chiles, sour cream and milk together in a large pot. Heat until it bubbles. Stir mixture as it heats. Do not boil. Remove mixture from heat. Mixture will be very hot. Allow to cool just a few minutes and then dip tortillas into the mixture one at a time. Make sure entire tortilla get covered in sauce. Place the tortillas into a baking dish sprayed with cooking spray. Place chicken onto tortillas and roll. Cover pan with foil and bake at 350 degrees for 30 minutes. Remove pan from oven and sprinkle generously with grated cheese. Serve with guacamole and sour cream.

I have made the enchiladas and prior to cooking, frozen them. I then defrost, cook, add cheese, and serve. They are great.