Chicken Enchiladas

Chicken Enchiladas

A great way to use leftover chicken. Even kids love these! Dovetailing Tip: Use the leftover chicken from day 1 in todays enchiladas.

Prep time:
Cook time:

Serving size: 6
Calories per serving: 281

1 tablespoon butter
1/2 cup green onions chopped
1/2 teaspoon garlic powder
1 can (4 ounce) diced green chiles
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cups chicken breasts cooked and cubed
1 cup Cheddar cheese shredded and divided
6 flour tortillas (12 inch)
1/4 cup milk

Preheat 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.


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