Chicken Enchiladas Ii
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Green Onion (chopped)1 tsp
Garlic Powder110 g
Diced Green Chile (can)1 cup
Sour Cream1 cup
MilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a large baking dish
3
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes)
4
Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream
5
Mix well
6
Reserve 3/4 of this sauce and set aside
7
To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese
8
Stir together
9
Fill each flour tortilla with the chicken mixture and roll up
10
Place seam side down in the prepared baking dish
11
In a small bowl combine the reserved 3/4 of the sauce with the milk
12
Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese
13
Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly