Best Vegan Dinner Recipes Minimalist Baker

Chicken Enchiladas Ii

Recipe Summary Chicken Enchiladas Ii

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

Ingredients | Best Vegan Dinner Recipes Minimalist Baker

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 | Best Vegan Dinner Recipes Minimalist Baker

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

TAG : Chicken Enchiladas Ii

World Cuisine Recipes, Latin American, Mexican,