Chicken Enchiladas

Chicken Enchiladas II
Submitted by: StephRated: 5 out of 5 by 1131 members
Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 6 servings
"No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce over all."
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
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.
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Printed from Allrecipes.com 12/7/2005