Creamy Chicken Enchiladas
Description
These chicken enchiladas with flour tortillas are a kid-favorite dish that is creamy, satisfying, and a great way to use up leftover chicken.
Ingredients
•
1 tablespoon butter
•
1/2 cup chopped green onions
•
1/2 teaspoon garlic powder
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1 (10 1/2 ounce) can condensed cream of mushroom soup
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1 (4 ounce) can diced green chiles
•
1/2 cup sour cream
•
1 1/2 cups cubed cooked chicken breast meat
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1 cup shredded Cheddar cheese, divided
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6 (12 inch) flour tortillas
•
1/4 cup milk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2
Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.
3
Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.
4
Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.
5
Fill each flour tortilla with chicken mixture and roll up. Place seam-side down in the prepared baking dish.
6
Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.
7
Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.