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Chicken Enchiladas II


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Member since 2006

Serves | Prep Time | Cook Time 30-35

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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