Lets see, there is some mixing a little bit of corn with the applesauce and some applesauce with the chicken enchiladas. I also think there was milk in there somewhere too. I could have puked. Actually I almost did just taking this picture. She always "dunks" and mixes her food with other foods...I have a feeling I didn't accomplish passing on the crazy with her. Which could be a good thing, but looking at that plate....nope. I'll keep trying harder with her. :)
Anyway, since I brought them up, here is the recipe for the (white sauce) chicken enchiladas I make. They are SO yummy. Seriously, make them and let me know. I very loosely use this recipe, meaning I measure nothing when cooking and also add in other things I might think is good.
1 T butter
1/2 cup chopped green onion
1/2 t garlic powder
1 (4.5 ounce) can of diced green chilies
1 (10.75 ounce) can cream of chicken (or mushroom) soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast
1 cup shredded cheddar cheese, divided
6 (7 inch) flour tortillas
1. Preheat oven to 350 degrees. Lightly grease large baking dish.
2. In medium saucepan over medium heat, melt butter and saute the onions until tender, about 2 minutes. Add the garlic powder, then stir in the green chilies, soup, and sour cream. Mix well. Reserve about 1 1/2 cups of this sauce and set aside. To the remaining sauce in pan, add the chicken and 1/2 cup of the shredded cheese. Stir together.
Super easy and so delish! Sometimes when I feel really lazy I just use dried minced onions instead of cutting an onion up, gives a lot of the same flavor. Also, if I remember to get some I will add in a couple big scoops of ricotta cheese into the sauce...because I live in WI and our moto is you can't eat enough cheese, or something like that. I usually add way more chicken and shredded cheese than they call for too. Oh, and I have used whatever shredded cheese we have on hand not just cheddar. So really mine turn out nothing like this recipe is meant to be but you get the idea. :)