Saturday, August 4, 2012

White Enchiladas - Yum!

I'm not a fan of Mexican food in general. I have been known to order a cheeseburger off the kids menu at Mexican restaurants - yes, it's that bad. What can I say? I like my food plain and boring, and the Mexicans have a fabulous spicy palate that I just can't love.

So when I started making a "chicken roll up" meal (off the cuff, making it up as I went along), it never occurred to me that I was making enchiladas...until my darling hubby said I was (and as he has Mexican heritage, I suppose I'll believe him ;-)). So, for anyone looking for a deliciously simple chicken dish that is almost-not-really-Mexican-food: here it is.

White Enchiladas

- 1 can chicken (10oz)
- 1 can cream of chicken soup
- 2 cups shredded cheese (I don't measure this part, just 2 big handfuls)
- Basic crepes (recipe found HERE)
- Sliced mozzarella cheese
- Grated Parmesan cheese

1. Line a 9x13 pan with foil and spray with non-stick spray (or oil it up - I rubbed oil on mine). Make your crepe batter. Preheat oven to 350*.
2. Mix chicken, soup, and shredded cheese in a bowl.
3. Begin to cook the crepes.

So delicious! And pretty right??

As the crepes are coming out of the pan, begin to fill and roll each one with the chicken mixture. Line them up in the prepared pan.
4. Top each wrap with the sliced cheese (I used about 1/3 a slice per wrap). Sprinkle entire pan with Parmesan cheese.
5. Bake until mozzarella is melted and Parmesan begins to brown lightly (I turned my broiler on for a minute or so at the very end.)
6. Serve warm and enjoy with chips/salsa.

These were so yummy! I love the chicken filling (I use it most often with noodles and make a chicken-noodle-casserole which is a family favorite). Very versatile recipe - you could easily add chopped veggies to the mix and make it healthier ;-)

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