Steph's Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce all over it. I found this recipe on the all recipes site several years ago. This is an excellent recipe! 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 condensed cream of mushroom soup |
1/2 cup sour cream |
1 1/2 cups cubed cooked chicken breasts |
1 cup shredded cheddar cheese, divided |
6 (12 inch) flour tortillas |
1/4 cup milk |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 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.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. 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 preheated oven for 30 to 35 minutes, or until cheese is bubbly.
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