 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This dish is perfect for those of you who like me, love Mexican food but can't stomach the spicy. I got this from a friend and my picky children absolutely love this. It's become a family favorite. You can spice it up by adding chiles or peppers. It's also great with diced tomatoes. I always double the recipe. ENJOY!!!!! Ingredients:
1 tablespoon butter |
1/2 cup green onion (chopped) |
1/2 teaspoon garlic powder |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/2 cup sour cream |
1 1/2 cups chicken breasts (cooked and chopped) |
1 cup shredded cheddar cheese, divided (plus extra for topping the dish!) |
6 (12 inch) flour tortillas |
1/4 cup milk |
1 (12 ounce) can enchilada sauce |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender. Add the garlic powder, 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.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. Return the 3/4 mixture to saucepan and mix with the milk and the other 1/2 cup of cheese.Spoon over the rolled tortillas, pour can of enchilada sauce all over it and then top with cheese. Bake in preheated oven for 30 minutes, or until cheese is bubbly.
|
|