A great way to use leftover chicken. Even kids love these! Ole"This recipe was straightforward, fast, easy, and surprisingly good. Even though it is quite tasty as is, the recipe can easily be spiced up for even more flavor. Next time I'm going to use corn tortillas and add some heat by using a couple fresh (seeded and chopped) serrano or jalapeño chiles in the sauce as the canned chilies are a bit too mild on their own for our taste. I will also probably add a half teaspoon of cumin and a teaspoon or two of chili powder. A half cup of enchilada sauce, salsa or maybe Rotel Tomatoes with Chiles would also make a good addition." - sgrishka
Yield: 6 Ready in 45 minutes
79 people trying soon
Verified by stevemur
Chicken Enchiladas Preparation
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
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
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