Creamy Chicken Enchiladas
Ingredients
- 1 tablespoon butter
- ½ cup chopped green onions
- ½ teaspoon garlic powder
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (4 ounce) can diced green chiles
- 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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.
- 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.
- Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.
- Fill each flour tortilla with chicken mixture and roll up. Place seam-side down in the prepared baking dish.
- Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.
- Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.
Source
Original recipe: View Original