Do NOT mix the Chicken Enchiladas with Applesauce

Okay, so do you remember this post when I talked about my crazy fear of foods touching and how I was the best mom in the world for buying many, many slotted plates so that my kids wouldn't have to have their food touch either? Yeah this was Alexa's plate the other night.

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
1/4 milk

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.

3. Fill each flour tortilla with the chicken mixture and roll up. Place seam down in the baking dish.

4. In a small bowl, combine the reserved sauce with the milk. Spoon mixture over the rolled tortillas. Bake, uncovered for 20 minutes. Top with the remaining 1/2 cheese and bake for 10 more minutes or until cheese is bubbly.

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. :)