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Ingredients
| unsalted butter: 1 Tbl |
| onions (chopped): 1/2 cup |
| garlic powder: 1/2 tsp |
| green hot chili peppers: 4 oz |
| soup - cream of mushroom: 4 oz |
| sour cream: 1/2 cup |
| chicken breasts: 150 g |
| cheddar cheese (diced): 1 cup |
| flour tortillas: 6 tortillas |
| whole milk: 1/4 cup |
Chicken Enchiladas II
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
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.