No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
619 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Step 2
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.
Step 3
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
Step 4
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.
Ingredients
¼ cup milk
½ cup sour cream
1 tablespoon butter
1 (4 ounce) can diced green chiles
½ teaspoon garlic powder
1 (10.75 ounce) can condensed cream of mushroom soup
