Becker’s Best Braces Friendly Recipes

Chicken Enchiladas
Shannon F.

Serves 4-5

3 cans of white chicken breast
1 green pepper
1 onion
1 can cream of celery soup
1 small block of Hot Pepper cheese, cubed
1 8 oz. container of sour cream
1 pkg of fajita seasoning
1 pkg of soft taco tortillas
1 bag shredded Mexican cheese
1 small can chilies, optional

Cut green pepper and onion up and sauté in butter. Add chicken to mixture. Once warmed up add fajita seasoning and 3/4 c. water. Simmer until mixture is a little thicker. In a separate pot add soup, cubed cheese and sour cream. Allow that to come to a slight boil. Once cheese sauce is thick and mixed together, turn off the heat. Grease a 9 x 13 " pan. Put chicken mixture into tortillas and roll them. Line them up in pan, then pour cheese mixture over entire dish. Sprinkle with shredded cheese. Bake at 425 for 30-45 minutes. Let stand for 5 minutes and enjoy! *For a little more spice, add a small can of green chilies to cheese mixture.