Chicken Enchiladas II: Difference between revisions
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= Ingredients = | = Ingredients = | ||
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> cup chopped green onions<br> | ||
<sup>1</sup>/<sub>2</sub> teaspoon garlic powder<br> | <sup>1</sup>/<sub>2</sub> teaspoon garlic powder<br> | ||
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== 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> | |||
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. | |||
Revision as of 23:15, 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.
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.
