Tuesday, May 18, 2010

Total Comfort Food

Steve and I LOVE these enchiladas. In fact, we are probably having them for supper tonight. Wishing I had some homemade guacamole and pico de gallo to go with it!

Courtesy of Allrecipes.com

Chicken Enchiladas II
recipe image
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 6
"No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce over all."
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 shredded cooked chicken breast
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.
Printed from Allrecipes.com 5/18/2010

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