Chicken Enchiladas II: Difference between revisions

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= Ingredients =
=Ingredients=


'''1''' tablespoon butter<br>
'''1''' tablespoon butter<br>
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'''<sup>1</sup>/<sub>4</sub>''' cup milk<br>
'''<sup>1</sup>/<sub>4</sub>''' cup milk<br>


= Instructions =
=Instructions=


== Step 1 ==
==Step 1==
<FONT COLOR=crimson>'''Preheat'''</FONT COLOR=crimson> oven to 350°F<br>
<FONT color="crimson">'''[[Preheat]]'''</FONT> oven to 350°F<br>
<FONT COLOR=crimson>'''Lightly grease</FONT COLOR=crimson>''' a large baking dish.<br>
<FONT color="crimson">'''Lightly grease'''</FONT> 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.

Revision as of 00:02, 25 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°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.