Chicken Enchiladas II

By Anonymous -

“A great way to use leftover chicken. Even kids love these!”


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:


  • Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a large baking dish.


  • Fill each tortilla flour with chicken mixture and roll up . Place seam side down in the prepared baking dish .

  • In a small bowl, combine reserved 3/4 sauce with milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of grated cheddar cheese . Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly .


    • Chicken Enchiladas II

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