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Chicken Enchiladas Ii

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Recipe Summary Chicken Enchiladas Ii

A great way to use leftover chicken. Even kids love these!

Ingredients | Vegetarian Keto Dinner Recipes

  • 1 tablespoon butter
  • ½ cup chopped green onions
  • ½ teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup sour cream
  • 1 ½ cups cubed cooked chicken breast meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • ¼ cup milk
  • Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  • 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.
  • Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  • 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.
  • Info | Vegetarian Keto Dinner Recipes

    prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

    TAG : Chicken Enchiladas Ii

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