Chicken Enchiladas II: Difference between revisions
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1 tablespoon butter<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 chiles<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> | |||
= Instructions = | |||
== Step 1 == | |||
Preheat oven to 350 degrees F. Lightly grease a large baking dish.<br> | |||
== Step 2 == | |||
Revision as of 23:13, 24 November 2019
Ingredients
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
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 degrees F. Lightly grease a large baking dish.
