Chicken Enchiladas

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Makes 6 servings

  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 4-ounce can diced green chilies (optional)
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 2 cups cubed boneless skinless chicken breast halves cooked
  • 2 cups shredded cheddar cheese divided
  • 6 flour tortillas
  • 1/4 cup milk

Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.

In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3 to 4 minutes).

Add the garlic powder, then stir in the green chilies, 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 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 cup of shredded Cheddar cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

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Comments

2 Responses to “Chicken Enchiladas”

  1. darcy Says:

    i love this the only thing i did was i used can chicken and it came out great the family love it thanks.

  2. The Hillbilly Housewife Says:

    Great idea on the canned chicken. Thanks for letting us know.

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