Chicken Enchiladas II recipe

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Ingredients

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Nutrition Info

619 calories
carbohydrate: 66.8 g
cholesterol: 60.4 mg
fat: 27.1 g
fiber: 4.1 g
protein: 26.1 g
saturatedFat: 11.5 g
servingSize: -
sodium: 1459 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

  2. 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.

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

  4. 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.

Recipe Yield

6 servings

Recipe Note

A great way to use leftover chicken. Even kids love these!

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