Chicken Enchiladas II

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

Step 3

Fill each flour tortilla with the chicken mixture

Roll up

Place seam side down in the baking dish

Step 4

In a small bowl, combine the reserved ³/₄ of the sauce with the milk

Spoon this mixture over the rolled tortillas

Top with the remaining ¹/₂ cup shredded cheddar cheese

Bake in the preheated oven for 30-35 minutes or until cheese is bubbly

Time

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes