Published Monday, 08 September, 2014 by Sanya Kukreja
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
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45 mins directions
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.
A little time and effort but definately worth it.
easy and tasty- works for me
from scratch (well... near enough)
Totally yummy and is a different way of serving chilli
A tasty alternative to meat enchiladas; very filling and nutritious