THM Chicken Enchiladas by: Mary Bondurant & Lynn Tolley
Ingredients
Instructions
  1. Melt the butter with the baking blend over medium heat to make a roux.
  2.  Slowly add in the water and chicken broth.
  3.  Stir until it starts to bubble. This will be a thinner than normal sauce at this point.
  4. Once bubbly take it off the heat and stir in the sour cream, chilis and cream cheese.
  5. Stir until melted. Set aside.
  6. Pour a layer of the sauce into the bottom of the pan(s)  (an inch thick in the mini loaf pans or 9×13 whichever you prefer).
  7. Add a nice layer of cubed or sliced cooked chicken. I use at least half a chicken breast per mini loaf pan. Use all of the chicken if putting it in the 9×13.
  8. Sprinkle with a light layer of cheese and a shake of dried onion (I don’t measure the shake lol)
  9. Pour the remaining sauce over the top (if putting it in the loaf pans just separate it out). 
  10. Top the pan(s) with a thick layer of the shredded cheese.
  11. Bake at 375 for 20 minutes or until browned & bubbly.