Chicken Enchiladas II: Difference between revisions
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'''1''' tablespoon butter<br> | =<big>Ingredients</big>= | ||
'''<sup>1</sup>/<sub>2</sub>''' cup chopped green onions<br> | |||
'''<sup>1</sup>/<sub>2</sub>''' teaspoon garlic powder<br> | '''1''' tablespoon butter<br>'''<sup>1</sup>/<sub>2</sub>''' cup chopped green onions<br>'''<sup>1</sup>/<sub>2</sub>''' teaspoon garlic powder<br>'''1 (4 ounce)''' can diced green chilies<br>'''1 (10<sup>3</sup>/<sub>4</sub> ounce)''' can condensed cream of mushroom soup<br>'''<sup>1</sup>/<sub>2</sub>''' cup soup cream<br>'''1<sup>1</sup>/<sub>2</sub>''' cups cubed cooked chicken breast meat<br>'''1''' cup shredded Cheddar cheese, divided<br>'''6 (12 inch)''' flour tortillas<br>'''<sup>1</sup>/<sub>4</sub>''' cup milk<br> | ||
'''1 (4 ounce)''' can diced green | |||
'''1 (10<sup>3</sup>/<sub>4</sub> ounce)''' can condensed cream of mushroom soup<br> | |||
'''<sup>1</sup>/<sub>2</sub>''' cup soup cream<br> | |||
'''1<sup>1</sup>/<sub>2</sub>''' cups cubed cooked chicken breast meat<br> | |||
'''1''' cup shredded Cheddar cheese, divided<br> | |||
'''6 (12 inch)''' flour tortillas<br> | |||
'''<sup>1</sup>/<sub>4</sub>''' cup milk<br> | |||
=Instructions= | =Instructions= | ||
==Step 1== | ==Step 1== | ||
'''Preheat''' oven to 350°F<br>'''Lightly grease''' a large baking dish.<br> | |||
==Step 2== | ==Step 2== | ||
'''Melt''' the butter and '''saute''' the green onions in a medium saucepan over medium heat, until tender (about 3 to 4 minutes)<br>'''Add''' the garlic powder; '''stir''' in the green chilies, cream of mushroom soup and sour cream<br>'''Mix''' well<br>'''Reserve''' <sup>3</sup>/<sub>4</sub> of this sauce and set aside<br>'''Add''' the chicken and <sup>1</sup>/<sub>2</sub> cup of shredded Cheddar cheese to the remaining 1/<sub>4</sub> of the sauce in the saucepan<br>'''Stir''' together | |||
Add the garlic powder | |||
==Step 3== | |||
'''Fill''' each flour tortilla with the chicken mixture | |||
'''Roll''' up | |||
'''Place''' ''seam side down'' in the baking dish | |||
==Step 4== | |||
In a small bowl, '''combine''' the reserved <sup>3</sup>/<sub>4</sub> of the sauce with the milk | |||
'''Spoon''' this mixture over the rolled tortillas | |||
'''Top''' with the remaining <sup>1</sup>/<sub>2</sub> cup shredded cheddar cheese | |||
'''Bake''' in the preheated oven for 30-35 minutes or until cheese is bubbly | |||
<br /> | |||
=Time= | |||
'''Prep:''' 15 minutes | |||
'''Cook:''' 30 minutes | |||
'''Total:''' 45 minutes | |||
[[Category:Chicken]] | |||
[[Category:Dinner]] | |||
[[Category:Main Dish]] | |||
Latest revision as of 22:24, 19 October 2024
Ingredients
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chilies
1 (103/4 ounce) can condensed cream of mushroom soup
1/2 cup soup cream
11/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Instructions
Step 1
Preheat oven to 350°F
Lightly grease a large baking dish.
Step 2
Melt the butter and saute the green onions in a medium saucepan over medium heat, until tender (about 3 to 4 minutes)
Add the garlic powder; stir in the green chilies, cream of mushroom soup and sour cream
Mix well
Reserve 3/4 of this sauce and set aside
Add the chicken and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of the sauce in the saucepan
Stir together
Step 3
Fill each flour tortilla with the chicken mixture
Roll up
Place seam side down in the 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
Top with the remaining 1/2 cup shredded cheddar cheese
Bake in the preheated oven for 30-35 minutes or until cheese is bubbly
Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
