Spicy Chicken Enchiladas

Healthy……….tasty……………yummy

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Instructions

STEP 1:

1 tablespoon butter

STEP 2:

1/2 cup chopped green onions

STEP 3:

1/2 teaspoon garlic powder

STEP 4:

1 (4 ounce) can diced green chiles

STEP 5:

1 (10.75 ounce) can condensed cream of mushroom soup

STEP 6:

1/2 cup sour cream

STEP 7:

1 1/2 cups cubed cooked chicken breast meat

STEP 8:

1 cup shredded cheddar cheese, divided

STEP 9:

6 (12 inch) flour tortillas

STEP 10:

1/4 cup milk

STEP 11:

check all add to shopping list

STEP 12:

prep

STEP 13:

15 mins

STEP 14:

cook

STEP 15:

30 mins

STEP 16:

ready in

STEP 17:

45 mins directions

STEP 18:

preheat oven to 350 degrees f (175 degrees c). Lightly grease a large baking dish.

STEP 19:

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.

STEP 20:

fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

STEP 21:

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.