Kids love chicken enchiladas with flour tortillas. This recipe is a great way to use up leftover chicken.
Ingredients
- butter: 1 Tbsp
- green onions: 0.5 cup (chopped)
- garlic powder: 0.5 tsp
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- green Chilis: 1 can (4 ounce can, diced)
- sour cream: 0.5 cup
- ½ cups cubed cooked chicken breast meat: 1 piece
- cheddar cheese: 1 cup (divided, shredded)
- flour tortillas: 6 piece (12 inch)
- milk: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
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Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes. Dotdash Meredith Food Studios
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Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside. Dotdash Meredith Food Studios
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Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted. Dotdash Meredith Food Studios
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Fill each flour tortilla with chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes. Dotdash Meredith Food Studios
