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Spicy Chicken Enchiladas

Published Monday, 08 September, 2014 by Sanya Kukreja

Healthy..........tasty...............yummy

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Ingredients

  • 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

Method

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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prep

15 mins

cook

30 mins

ready in

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.

Comments

  • Sanya 3 years ago

    ur most welcome

  • Zoya Banu 4 years ago

    Thanx for the recipie

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