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The HBHW Recommends
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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2 Responses to “Chicken Enchiladas”
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Website & Graphics by ccd
November 15th, 2009 at 10:29 pm
i love this the only thing i did was i used can chicken and it came out great the family love it thanks.
November 16th, 2009 at 8:48 am
Great idea on the canned chicken. Thanks for letting us know.