Chicken Enchiladas II: Difference between revisions
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==Step 1== | ==Step 1== | ||
'''Preheat''' oven to 350°F<br> | |||
'''Lightly grease''' a large baking dish.<br> | |||
==Step 2== | ==Step 2== | ||
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).<br> | In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).<br> | ||
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. | 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. | ||