![\"\"](\"https:\/\/www.lynnspin.com\/wp-content\/uploads\/2012\/03\/IMG_0124.jpg\" "\\"IMG_0124\\"")
<\/a><\/p>\nThis stayed my favorite home cooked meal clear through my first child was born. \u00a0Then, for some strange reason I stopped making them. \u00a0I kinda forgot about them…weird. \u00a0But, last week I had a major 4 1\/2 month pregnancy craving for them. \u00a0I went to the store and bought all the goods. \u00a0I have never used a measuring devise of any kind to make this, I know this recipe by heart and by eye. \u00a0I did however make sure to measure it all out this time so I could share the goodness with you.<\/p>\n
I have not just loved eating this dish, but also making it. \u00a0I am not sure why, but it’s one of those dishes that just makes me feel happy inside to make. \u00a0Maybe all the good memories I have with of \u00a0traveling\u00a0to my aunts house and my memories with her. \u00a0Maybe all the times my mom cooked it “just” for me or the times I cooked it and shared it with good friends. \u00a0I made it so much in college (partially it was one of the only things I knew how to cook) that my friends dubbed them “Lynn-chiladas” \u00a0haha.<\/p>\n
I hope you and your family can enjoy this dish as much as I have. \u00a0\ud83d\ude42<\/p>\n
To get a printer friendly\u00a0version\u00a0of this recipe click HERE<\/a>. \u00a0This will take you to box.net where you can print the recipe to your home computer.<\/strong><\/p>\n \u201cLynn-Chiladas\u201d<\/span><\/p>\n White Sauce Enchiladas<\/span><\/p>\n 1lb chicken<\/p>\n \u00bd medium onion<\/p>\n 1 tablespoon olive oil<\/p>\n \u00bd teaspoon seasoning salt<\/p>\n 4 carrots chopped<\/p>\n 2 bell peppers (any color)<\/p>\n 8 large tortillas<\/p>\n 2 cups shredded cheese, Mexican mix<\/p>\n 1 cup sour cream<\/p>\n 1 10.5 oz can of Cream of Chicken soup<\/p>\n \u00bd teaspoon chili powder<\/p>\n 1\/8-1\/4 cup of milk<\/p>\n \u00bd cup chopped cilantro<\/p>\n \u00bd-1 tomato<\/p>\n Pre-heat oven to 350 degrees.<\/p>\n Warm a pan on the stove with olive oil.\u00a0 Cut the chicken into bit size pieces.\u00a0 Add chicken, chopped onion and seasoning salt to pan.\u00a0 Cook the chicken through.<\/p>\n Chop carrots small.\u00a0 Add the carrots to pan and cook for about 7 minutes.<\/p>\n Cut bell peppers into strips and add to pan.\u00a0 Cook for another 5-7 minutes.<\/p>\n Take off stove.\u00a0 To make the sauce, in a bowl mix together cream cheese, cream of chicken soup and chili powder.<\/p>\n Set up an assembly line in this order: tortillas, sauce, chicken and veggies, and shredded cheese.<\/p>\n In a 9×13 dish spread about \u00bc -1\/2 cup of sauce on bottom of pan.<\/p>\n Take your tortilla, spread sauce, a scoop of chicken and veggies, and then sprinkle on cheese.<\/p>\n Roll up your tortilla and place in pan seam side down.\u00a0 Your pan should fit about 8 rolled up tortillas.<\/p>\n Mix milk into remaining sauce and add to the top of the tortillas.<\/p>\n Cook for 20-25 minutes. \u00a0Take dish out and add remaining cheese to the top of the dish. \u00a0Place dish back in oven until melted, about 3-5 minutes.<\/p>\n Chop up tomato and cilantro and to the top of the dish after it has cooled for a few minutes.<\/p>\n Serve and ENJOY!<\/p>\n<\/a>
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