Chicken Enchiladas

By á-43751

Shawna

Ingredients

• 1 T. butter
• 1/2 c. chopped green onion
• 1/2 tsp. garlic powder
• 4 oz. chopped green chilies
• 1 can cream of chicken soup*
• 1/2 c. sour cream
• 1 1/2 c. cooked chicken
• 1 c. shredded cheddar cheese
• 6 corn tortillas
• 1/4 c. milk

Preparation

Step 1

Heat oven to 350°.  Spray a 9x13” pan.  Melt butter & saute green onions until tender.  Add garlic powder, chilies, chicken soup & sour cream; mix well.  Reserve 3/4 of the sauce.  To remaining sauce, add chicken & 1/2 c. cheese; stir well.  Lightly fry tortillas until pliable.  Fill each tortilla with chicken & roll up.  Place seam side down in pan.  To reserved sauce, add milk & stir well.  Spoon over tortillas & top with cheese.  Bake at 350° for 30-35 minutes or until bubbly.  **Boil chicken in seasoned water (onion, garlic, salt, pepper, Tabasco, parsley flakes & cumin).  Can use fresh garlic instead of powder.  Can use Creamy Chicken Verde soup & chopped jalapenos instead of chilies.