Our Lockwood family gatherings (Steve’s dad’s side of the family) are always potluck, which is fun because there is always something different to try. One of my favorite Aunts, Lyn, made this white chicken enchilada. It was to die for! When she gave us the recipe, I was smacking myself with joy over the simplicity of it! It has since been in the regular rotation of our dinner menu. It is packed full with flavor! So I won’t delay, here’s the recipe for our Aunt Lyn’s White Chicken Enchiladas . . .
12.5 oz can of chicken (found near the tuna)
4 oz can of chopped or diced green chilis
1 can cream of chicken soup (you could substitute this for low-fat or low-sodium varieties)
16 oz of sour cream (you could substitute this for a low-fat variety)
2 cups of shredded Mexican blend cheese (you could substitute this for a low-fat variety)
10 ct Burrito size soft tortillas (between 8-9 inches in diameter)
Preheat oven to 350 degrees. Boil the wide egg noodles following package directions. I always add a 1 tablespoon of oil (to keep the noodles from sticking to each other and a dash of salt). Drain once cooked.
In a large bowl, drain then dump the can of chicken. Smash the chicken chunks to break it up into chicken slivers.
Add the green chillies, cream of chicken soup and sour cream to the bowl of chicken slivers. Season with pepper and salt to taste (more pepper than salt since there is already a lot of sodium from the cream of chicken soup). Stir with a large spoon until well combined.
Spray a 9×13 inch pan with non-stick cooking spray. Drop a large dollop of the chicken mix into the pan and spread it out into a very light layer.
Add a heaping tablespoon of chicken mix to one edge of the tortilla shell. Sprinkle a pinch of shredded cheese on top. Roll the tortilla shell (do not fold in the sides, leave open). Once I have rolled the tortilla shell, I will take my fingers and gently push out from the middle to the sides so that the chicken mix spreads out to the edges. Place enchiladas seam-side down into the prepared baking pan. Continue until all 10 shells are filled and rolled.
Take remaining chicken mix (there should be plenty left over) and dump it into the center of the pan. Using a spatula, spread the chicken mix over the enchiladas into a nice even layer (go all the way to the edges). Take the remainder of shredded cheese and sprinkle an even layer over the chicken mix (go all the way to the edges).
Bake for approximately 20-25 minutes until completely hot throughout and the cheese is melted and golden.
Remove from oven and allow to cool for approximately 5 minutes. Serve warm. Makes 10 enchiladas (5 servings ~ 2 enchiladas each). This heats up well in the microwave. Cut enchiladas into one inch pieces and heat in 30 second increments in the microwave, stirring often, until warm. This dish looks different, I know. Not a pretty looking meal but what it lacks in looks it makes up trifold in flavor! Certainly you can add more to the filling to suit your liking; possibly a dollop of salsa? I just know that for The Packs, Aunt Lyn did it right just the way it is!