Chicken Enchiladas
This chicken enchilada recipe uses ingredients you probably already have around the house, and is quick and easy! These enchiladas are so delicious, even kids will love them!
Equipment
- Oven
- Stovetop
Ingredients
- 1 Tbsp Butter
- ½ C Green Onions Chopped
- ½ Tsp Garlic Powder
- 1 4 oz Can Diced Green Chilies
- 1 10.75 oz Can Condensed Cream of Mushroom Soup
- ½ C Sour Cream
- 1 ½ C Chicken Breasts Cubed and Cooked
- 1 C Cheddar Cheese Shredded, Divided
- 6 12 inch Flour Tortillas
- ¼ C Milk
Instructions
- Preheat oven to 350°. Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and sauté the green onions until tender (about 3-4 minutes). Add the garlic powder, then stir in the green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve ¾ of this sauce and set aside. To the remaining ¼ of the sauce in the saucepan, add the chicken and ½ 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 ¾ of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining ½ cup of shredded cheddar cheese. Bake in the preheated oven for 30-35 minutes, or until cheese is bubbly.
Tried this recipe?Let us know how it was!