Chicken Enchiladas II
Recipe submitted by: Amy Pickett
Recipe courtesy of: http://allrecipes.com
1/2 cupchopped green onions
1/2 teaspoongarlic powder
1 (4 ounce) candiced green chiles
1 (10.75 ounce) cancondensed cream of mushroom soup
1/2 cupsour cream
1 1/2 cupscubed cooked chicken breast meat
1 cupshredded Cheddar cheese, divided
6 (12 inch)flour tortillas
- 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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