CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS
CREAMY CHICKEN ENCHILADAS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    tablespoons of butter

  • 3/4

    cup chopped green onions

  • 1

    teaspoon garlic powder

  • 2

    (4ounce) cans diced green chilies

  • 2

    (10.75 ounce) cans condensed cream of chicken soup

  • 1

    cup sour cream

  • 3

    cups cooked chicken breast (diced or shredded in food processor)

  • 2

    cups shredded jacolby cheese

  • 10

    (12inch) flour tortillas

  • 1/3

    cup half-n-half

Directions

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

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