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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cheese and chicken filling...best bang for the time here. I bake the chicken with a little cumin and chili powder. Ingredients:
1 tablespoon butter |
1/2 cup chopped green onion |
1/2 teaspoon garlic powder |
1 (4 ounce) can diced green chilies |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup sour cream |
1 1/2 cups chicken breasts, cubed cooked |
1 cup shredded cheddar cheese, divided |
6 (12 inch) flour tortillas |
1/4 cup milk |
Directions:
1. Preheat oven to 350 degrees and lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender.
3. Add garlic powder, then stir in the green chilis, cream of chicken soup and sour cream and mix well.
4. Reserve 3/4 of this sauce and set aside.
5. To the remaining 1/4 of the sauce in the saucepan, add chicken and 1/2 c of shredded cheese and stir together.
6. Fill each tortilla with the chicken mixture and roll up. Place seam down in the prepared baking dish.
7. In a small bowl, combine the reserved 3/4 of sauce with the milk. Spoon over rolled enchiladas and top with remaining cheese.
8. Bake in preheated oven 35 minutes or until cheese is bubbly.
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