Monday, June 23, 2008

1 tablespoon butter
1/2 cup chopped green onions
1/4 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

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.

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sweetyetsassysarah said...

This looks sooooooooooo yummy! Its on the list for our next grocery store run!!!

Tabbatha Rose said...

You can also use cream of chicken soup or omit the green chiles and get the old el paso enchilada sauce as well. Another alternative is to use corn tortillas and lightly heat them in a little oil.
I cant wait to look thru your other recipes.

Tina said...

I made these the other night for my family and they were absolutely delicious. A neighbor (about 12 years ago) had made me some once and I loved them. We moved away and I never had a recipe. I was thrilled to find this one as it sounded so good. I didn't omit or change ANYTHING other than adding another 1/2 to the recipe (we have 4 kids. Everyone liked them, even my picky younger ones. My husband tends to like pork over chicken and requested that I try that next time. But we liked them just like this. I can't wait to make these again.