These incredible chicken enchiladas are the tastiest way to use your leftover chicken!
INGREDIENTS
Servings: 6
Garlic powder
½ tsp.
Green chili
1 (4 oz.) can, diced
Condensed cream of mushroom soup
1 (10.75 oz.) can
Sour cream
½ cup
Chicken breast meat
1 ½ cups, cubed
Shredded Cheddar cheese
1 cup, divided
6 (12 inch) flour tortillas
Milk
¼ cup
DIRECTIONS
- Heat the oven to 350° F/180° C/ Gas Mark 4 and lightly grease a large baking pan.
- Put the butter in a medium-sized saucepan and melt it over medium heat. Add onion and sauté it until tender, or for about 3 to 4 minutes.
- Add the next four ingredients (from garlic powder to sour cream) and stir the mixture well. Reserve ¾ of the sauce and set aside.
- Add the chicken and half the cup of cheese to the remaining ¼ of the sauce in the saucepan. Stir all the ingredients together.
- Fill each tortilla with the chicken mix and roll them up. Put the enchiladas seam side down in the baking dish.
- Mix the reserved ¾ of the sauce with the milk in a small bowl. Spread the sauce over the tortillas and top them with the remaining ½ cup of the cheese.
- Bake tortillas in the preheated oven for half an hour or until the cheese is bubbly.
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