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
- Preheat oven to 350 degrees. Lightly grease a large baking dish.
- In medium saucepan over medium heat, melt the butter and sauté green onion until tender (3-4 minutes).
- 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.
- 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.