Chicken Enchiladas

21 Oct

Chicken rolled up in flour tortillas with green onions, cheddar cheese, and a creamy garlic, mushroom sauce, which is then baked in the oven with more mushroom sauce poured over the top and extra cheddar cheese.

-By Christine (Salzer) Strommen


1 Tbsp butter
½ cup green onions, chopped
½ tsp garlic powder
1 4-oz can diced green chiles
1 10.75-oz can cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken
1 cup shredded cheddar
6 12-inch flour tortillas
¼ cup milk


  1. Preheat oven to 350 degrees. Lightly grease a large baking dish.
  2. In medium saucepan over medium heat, melt the butter and sauté green onion until tender (3-4 minutes).
  3. Add garlic powder, then stir in green chiles and cream of mushroom soup. Mix well. Reserve ¾ of this sauce and set aside. To the remaining ¼ of the sauce in the saucepan, add the chicken and ½ cup shredded cheddar cheese. Stir together.
  4. Fill each flour tortilla with the chicken mixture and roll up. Place seam-side down on the prepared baking dish. In a small bowl, combine the reserved ¾ of the sauce with the milk. Spoon the mixture over the rolled tortillas and top with remaining ½ cup of shredded cheddar cheese. Bake in preheated oven for 30-35 minutes or until cheese is bubbly.
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Posted by on October 21, 2011 in Main Dishes


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