This recipe is adapted from one I received at a “kitchen” wedding shower. It has always been one of our favorites! It tastes best if you make it the day before; giving the flavors more time to blend. You can also dress it up by keeping the tortillas whole and rolling the chicken mixture into enchiladas. If you do this, I’d recommend reserving about 1/2 of the soup mixture and adding chicken to the other half. Fill your tortillas with the chicken mixture and pour the reserved “soup” mixture over the top before baking.
- 3 tablespoons navy bean flour*
- 2/3 cup flour (I used wheat)
- 1 tablespoon dry milk powder
- 2 1/2 cups water
- 3 or 4 teaspoons bouillon
- 1 12-ounce can evaporated milk
- 1 tablespoon onion powder
- 1 4 1/2-ounce can chopped green chiles
- 1/2 cup salsa
- 1 13-ounce can canned chicken
- 10 flour tortillas or 12 corn tortillas
- 1 cup shredded cheddar cheese — optional **
- Whisk bean flour, wheat flour, milk powder and water in a large saucepan.
- Stir over medium-high heat until smooth and boiling.
- Boil and stir 1-2 minutes. Add bouillon to taste.
- Add evaporated milk, onion powder, green chiles and salsa. Stir well.
- Cut tortillas into bite-sized pieces and add chicken and tortillas to “soup” mixture.
- Pour into a 9X13 pan. Top with cheese, if desired. Bake at 350 degrees for 45 minutes to 1 hour — the edges should be starting to brown and the middle may be bubbly.
*You can also replace the bean flour, wheat flour, milk powder, water and bouillon with 2 cans cream of chicken soup.
**Our family LOVES cheese, but because of my hubby’s high cholesterol, we’ve learned to eat a lot of favorites without it. If you have it, I think a little cheese takes this dish from great to really fantastic!
© 2012, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.