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Chicken Enchiladas II
No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce over all.. Prep Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 45 minutes .
Makes 6 servings.
Sauce
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1 tablespoon butter
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1 1/2 cups Foster Farms Breast Tenders
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1/2 cup chopped green onion
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1/2 teaspoon garlic powder
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1 (4 ounce) can diced green chilies
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1 (10.75 ounce) can condensed cream of mushroom soup
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1/2 cup sour cream
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1 cup shredded Cheddar cheese, divided
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6 (12 inch) flour tortillas
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1/4 cup milk
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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.
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