Chicken Enchiladas

A delicous meal for everyone to share. A perfect way to use some chicken leaftover.

Chicken EnchiladasIngredients

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

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a large baking dish.
  2. Melt the butter In a medium saucepan over medium heat and saute the green onion for about about 3 to 4 minutes until tender.
  3. Add then stir the garlic powder, green chiles cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside.
  4. Pour the remaining 1/4 of the sauce into the saucepan then add the chicken and 1/2 cup of shredded cheddar cheese. Stir together.
  5. Fill each tortilla with the chicken mixture and roll them up. Place seam side down in the prepared baking dish.
  6. Combine in a small bowl the reserved 3/4 of the sauce with the milk. Scoop this mixture over the rolled tortillas,top with the remaining cup of shredded Cheddar cheese.
  7. Bake in the preheated oven until cheese is bubbly or for about 30 to 35 minutes. Serve!

Enjoy!