Chicken Enchiladas Ii
Bake a fresh batch of bread (bread recipes included) to go with your soup (try tomato, parsnip, chowder and laksa) for an easy midweek dinner, or heat up for a quick lunch.
Recipe Summary Chicken Enchiladas Ii
A great way to use leftover chicken. Even kids love these!
Ingredients | Soup Recipes For Dinner1 tablespoon butter½ cup chopped green onions½ teaspoon garlic powder1 (4 ounce) can diced green chiles1 (10.75 ounce) can condensed cream of mushroom soup½ cup sour cream1 ½ cups cubed cooked chicken breast meat1 cup shredded Cheddar cheese, divided6 (12 inch) flour tortillas¼ cup milkDirectionsPreheat 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.Info | Soup Recipes For Dinnerprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Chicken Enchiladas IiWorld Cuisine Recipes, Latin American, Mexican,
