Chicken Enchilada

Chicken Enchiladas


=> 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
Chicken Enchiladas1

=> Preheat oven to 350 degrees F . frivolously grease a large baking dish.
=> In a medium saucepan over medium heat, melt the butter and saute the bottle green onion up-to tender . Add the garlic powder then shake in the green chiles cream of expand 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 in shreds Cheddar cheese. Shake together.
=> Fill every flour tortilla with the chicken mixture and roll up. Put seam side down in the organized baking dish.
=> Then mix the reserved 3/4 of the sauce with the milk in bowl.
=> Spoon this mixture over the rolled tortillas and top with the outstanding 1/2 cup of shredded Cheddar cheese.
=> Bake in the preheated oven for 30 to 35 minutes, or up-to cheese is cheerful.

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