Friday, January 18, 2008

Chicken Enchiladas

I made these for dinner the other night. The kids love them and again, it's a quick and easy dinner.

The recipe was from



* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup sour cream
* 1 1/2 cups cubed cooked chicken breast meat
* 1 cup shredded Cheddar cheese, divided
* 6 (12 inch) flour tortillas
* 1/4 cup milk

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 the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

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