This is a good one especially if you have someone who isn't really fond of tomato. Tostitos has a good white cheese queso dip to use (found in the chip and dip isle). Of course I played around with it and embellished. Added some green chilies and used regular salsa, not green. Sauteed some onions and garlic to add also. I used chicken breast-boiled and shredded instead of pre-packed. They were awesome!!
EASY WHITE CHICKEN ENCHILADAS
PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min
Original recipe yield: 6 enchiladas
INGREDIENTS
4 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup green salsa
2 (6 ounce) packages seasoned cooked chicken cubes
1 cup shredded Mexican-style cheese blend
1 1/2 cups white cheese sauce, or queso dip
6 (8 inch) flour tortillas
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.
**original recipe from Allrecipes.com