Chicken Enchiladas II: Difference between revisions
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= Ingredients = | = Ingredients = | ||
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== Step 1 == | == Step 1 == | ||
Preheat oven to | <FONT COLOR=crimson>'''Preheat'''</FONT COLOR=crimson> oven to 350°<br> | ||
<FONT COLOR=crimson>'''Lightly grease</FONT COLOR=crimson>''' 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. | ||