Chicken Enchiladas II recipe
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Ingredients
- 1 tablespoon butter ½ cup chopped green onions ½ teaspoon garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup sour cream 1 ½ cups cubed cooked chicken breast meat 1 cup shredded Cheddar cheese, divided 6 (12 inch) flour tortillas ¼ cup milk
Nutrition Info
- 619 caloriescarbohydrate: 66.8 gcholesterol: 60.4 mgfat: 27.1 gfiber: 4.1 gprotein: 26.1 gsaturatedFat: 11.5 gservingSize: -sodium: 1459 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchiladas II
Directions
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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.