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House of McNally: Creamy Chicken Enchiladas with Special Sauce

BY LYNDSI McNALLY


MY CREAMY ENCHILADAS WITH SPECIAL SAUCE are on a monthly rotation at the House of McNally and is a special request from many friends and family members. Your kids will love it, and so will your wallet!



1/2 c. chopped onion

2 tbsp. butter

8 oz. diced green chiles

1 block cream cheese

1 c. plus 1 tbsp milk

1/2 tsp. cumin

4 c. cooked chicken, shredded

12 flour tortillas

1 can cream of chicken soup

8 oz. sour cream

1 c. shredded cheese


Special Sauce

1 c. mayonaise

1/4 c. hot sauce

Mix well, add to a tall squirt bottle


Sauté onion in butter, add 2 tbsp. of green chiles and remove from heat. In a medium bowl, combine cream cheese, 1 tbsp. milk, and cumin. Add shredded chicken and mix well. Spoon 1/4 c. Chicken mixture onto tortilla and place seam side down in a greased casserole dish. For creamy sauce, combine remaining chile peppers, soup, sour cream, and 1 c. milk. Pour sauce over tortillas. Cover with foil and bake at 350-degrees for 40 minutes. Remove foil, add shredded cheese and bake for 5 more minutes or until bubbly. Plate, then drizzle with special sauce and your favorite toppings like chopped green onion, cilantro, salsa, or avocado.


LYNDSI MCNALLY is a resident of Owen County, wife, and mother of two boys. She makes her living as a Family Support Worker for HANDS at the Three Rivers District Health Department and often entertains her hundreds of Facebook followers by sharing photos of home-cooked meals.

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