Chicken Enchiladas

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  •     1 tablespoon butter
  •     1/2 cup chopped green onions
  •     1/2 teaspoon garlic powder
  •     1 (4 ounce) can diced green chiles
  •     1 (10.75 ounce) can condensed cream of mushroom soup
  •     1/2 cup sour cream
  •     1 1/2 cups cubed cooked chicken breast meat
  •     1 cup shredded Cheddar cheese, divided
  •     6 (12 inch) flour tortillas
  •     1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

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

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

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