Creamy Chicken Enchiladas
Medium Dinner

Creamy Chicken Enchiladas

Total Time
1h 7m
19m prep · 48m cook
Servings
4 people
Rating
Difficulty
Medium
28 views

Kids love these creamy chicken enchiladas made with flour tortillas. This recipe is a great way to use up leftover chicken.

Ingredients

  • 1 tablespoon butter
  • 0.5 cups chopped green onions
  • 0.5 teaspoons garlic powder
  • 1 can condensed cream of mushroom soup , 10.5 ounce
  • 1 can diced green chiles , 4 ounce
  • 0.5 cups sour cream
  • 1.5 cups cubed cooked chicken breast meat
  • 1 cup shredded Cheddar cheese , divided
  • 6 flours tortillas , 12 inch
  • 0.25 cups milk

Instructions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

  2. 2

    Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.

  3. 3

    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.

  4. 4

    Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.

  5. 5

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

  6. 6

    Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.

  7. 7

    Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.

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Nutrition Facts

Per serving

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