Wednesday, February 27, 2008

Chicken Enchiladas






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
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.

* I only cooked them for 25 minutes.
** My mom use to make these and my family loved them.I got the recipe off of allrecipes. I called to see if that was how she made them and she said yeah. So I hope this helps you.

*** I made them tonight and they were soooooooo good.

5 comments:

Traci Elizabeth said...

Thanks nicole! Let me know if you make them!

Price Family said...

This was so yummy! Cameron will like it Traci.

Traci Elizabeth said...

I made these tonight. I prefer my enchiladas to have a somewhat crunchy shell rather than a flour tortilla shell. Next time I will use this same recipe but use corn tortillas instead!

Amanda B. said...

These were excellent! I just made them for dinner tonight. My husband raved about them. Even the kids ate them! (The girls chowed them down- the boys had to be bribed, but hey, whatever works....) Thanks for the recipe! Will definitely do again!

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