Ingredients
- 2 Tablespoons and 1 1/2 teaspoons butter
- 1 1/4 cups chopped green onions
- 1 1/4 teaspoons garlic powder
- 1 2/1 (4 ounce) cans diced green chilies
- 2 1/2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 1/4 cups sour cream
- 3 3/4 cups cubed cooked chicken breast meat
- 2 1/2 cups shredded Cheddar cheese, dived
- 15 (12 inch) flour tortillas
- 1/2 cup and 2 tablespoons milk
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chilies, 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.
fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.