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!
Chicken Enchiladas II |
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"No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce over all."
INGREDIENTS:
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 meat 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 the preheated oven for 30 to 35 minutes, or until cheese is bubbly. |
| Printed from Allrecipes.com 5/18/2010 |
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