Creamy Chicken Enchiladas

These chicken enchiladas with flour tortillas are a kid-favorite dish that is creamy, satisfying, and a great way to use up leftover chicken.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 619 Calories

Ingredients

• 1 tablespoon butter
• 1 (4 ounce) can diced green chiles
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 0.25 cup milk
• 0.5 cup sour cream
• 0.5 teaspoon garlic powder
• 0.5 cup chopped green onions
• 1.5 cups cubed cooked chicken breast meat

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.

Step 4

Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.

Step 5

Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.

Step 6

Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.

Step 7

Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.