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.
Because all of your roommates showed up on moving day with their own set of utensils. #firstworldproblems
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