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. | |||