Chicken Enchiladas

Hm. As you can see, I forgot to take a picture of this until someone reminded me near the end. This deliciousness was gobbled up pretty quickly by one of my small groups a few weeks back.

So. Let's get down to business. As you can see, because I stuffed as many enchiladas as I could into this picture, it turned more into a casserole than individual enchiladas, but it was still quite good tasting. I doubled the recipe for us and used two cans of cream of mushroom and simplified things for myself by buying one of those lovely lemon pepper rotisserie chickens from the grocery store. The chicken tasted great...almost like I cooked it myself. LoL. Oh man, yea right. Maybe after a few years, meat is a whole new level of cooking I'm not ready for. Oddly enough, I also misread the recipe and bought corn tortillas too, instead of flour. They worked just fine so long as you heat up a frying pan with no oil or butter or anything, and just heated up the tortillas prior to filling and folding them over so they didn't crack. I also used nonfat milk and everything turned out great so there's some wiggle room for that part. Happy enchilada-ing!

4.5 out of 5 stars!
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Recipe from here.

Prep Time: 15 Min / Cook Time: 30 Min /Ready In: 45 Min

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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 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.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. 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.