Chicken Enchiladas II: Difference between revisions
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'''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> | '''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 | ||
Reserve 3/4 of this sauce and set aside | |||
Revision as of 01:07, 26 November 2019
Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
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
