Enchiladas Recipe ∗ Chicken Enchiladas II

A great way to use leftover chicken. Even kids love these!

Ingredients

• 1 tablespoon butter
• ½ cup chopped green onions
• ½ teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup sour cream
• 1 ½ cups cubed cooked chicken breast meat
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• ¼ cup milk

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 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 chiles, 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.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. 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.

Nutrition Facts

• calories619
• carbohydrateContent66.8 g
• cholesterolContent60.4 mg
• fatContent27.1 g
• fiberContent4.1 g
• proteinContent26.1 g
• saturatedFatContent11.5 g
• sodiumContent1459 mg
• sugarContent4.4 g