Ingredients

Instructions

Step 1:

  • 1 tablespoon butter

    • Step 2:

  • 1/2 cup chopped green onions

    • Step 3:

  • 1/2 teaspoon garlic powder

    • Step 4:

  • 1 (4 ounce) can diced green chiles

    • Step 5:

  • 1 (10.75 ounce) can condensed cream of mushroom soup

    • Step 6:

  • 1/2 cup sour cream

    • Step 7:

  • 1 1/2 cups cubed cooked chicken breast meat

    • Step 8:

  • 1 cup shredded cheddar cheese, divided

    • Step 9:

  • 6 (12 inch) flour tortillas

    • Step 10:

  • 1/4 cup milk

    • Step 11:

  • check all add to shopping list

    • Step 12:

  • prep

    • Step 13:

  • 15 mins

    • Step 14:

  • cook

    • Step 15:

  • 30 mins

    • Step 16:

  • ready in

    • Step 17:

  • 45 mins directions

    • Step 18:

  • preheat oven to 350 degrees f (175 degrees c). Lightly grease a large baking dish.

    • Step 19:

  • 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.

    • Step 20:

  • fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

    • Step 21:

  • 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.
    • Share: