Chicken Enchiladas II

Recipe submitted by: Amy Pickett

Recipe courtesy of:

A great way to use leftover chicken. Even kids love these!
cook 15min
cook 30min
cook 6

What's in it


1 tablespoonbutter

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

1/4 cupmilk

How to cook it


  • 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.