Chicken Enchiladas
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 14.79 ml butter
- 2.46 ml garlic powder
- 304.75 g can condensed cream of mushroom soup
- 118.29 ml sour cream
- 354.88 ml cubed cooked chicken
- 236.59 ml shredded cheddar cheese, divided
- 6 (72 inch) flour tortillas
- 59.14 ml milk
directions
- Lightly grease a large baking dish.
- In a saucepan, melt the butter and add the garlic powder.
- Stir in the mushroom soup and sour cream.
- 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 the cheese.
- Fill each flour tortilla with the chicken mixture and roll up.
- Place seam side down in the prepared baking dish.
- In a 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 350° oven for 30 to 35 minutes, or until cheese is bubbly.
- Note: Can use chopped green onions and a 1 (4oz.) can of green chilies as well.
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Reviews
RECIPE SUBMITTED BY
liz timm
shelburne, 0
I am a journeyman cook and work at a local hospital.