This is the original recipe we had for White Chicken Enchiladas. In later revisions, we used our own homemade white cheese sauce instead of the canned soups, simple because we wanted to make a version without MSG, which canned soups have in spades. (And in high enough quantity, makes our hands itch!)
White Chicken Enchiladas
Microwave 1 minute on high:
1 chopped onion
2 tablespoons butter
4 cups chopped cooked chicken
1 can (4 oz.) chopped green chilies
1 can cream of chicken soup
Microwave 1 minute on high, again.
Fill 12 small flour tortillas with the chicken mixture. Arrange in a 9×13 pan.
1 1/2 cups sour cream
1 can cream of celery soup
Pour over filled tortillas. Sprinkle with 1 lb. grated cheddar and/or monterey jack cheese. Cover with aluminum foil. Bake at 350 degrees, covered, for 10-15 minutes, then uncovered for 5-10 minutes more. (This is also microwavable – don’t cover it with aluminum foil, and add the cheese AFTER you microwave it and then let it melt.)
Note: First time we made this we forget to get chilies and made due with some dried red pepper we had – that worked too – a bit hotter perhaps though. Tasted good topped with more sour cream.