Chicken Enchiladas Ii
Wow your family with one of these vegan soup, salad, or main 70 vegan recipes so good, you'll forget about meat and cheese.
Recipe Summary Chicken Enchiladas Ii
A great way to use leftover chicken. Even kids love these!
Ingredients | Vegan Dinner Recipes Easy Quick1 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 | Vegan Dinner Recipes Easy Quickprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Chicken Enchiladas IiWorld Cuisine Recipes, Latin American, Mexican,
