Chicken Enchiladas – a delicious recipe with butter, green onion, garlic, condensed cream, sour cream, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees.
2
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender.
3
Add the garlic powder, cream of mushroom soup and sour cream.
4
Mix well.
5
Reserve 3/4 of this sauce and set aside.
6
To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese.
7
Stir together.
8
Fill each flour tortilla with the chicken mixture and roll up.
9
Place seam side down in the prepared baking dish.
10
Return the 3/4 mixture to saucepan and mix with the milk and the other 1/2 cup of cheese.Spoon over the rolled tortillas, pour can of enchilada sauce all over it and then top with cheese.
11
Bake in preheated oven for 30 minutes, or until cheese is bubbly.
919
kcal
Calories
23
g
Fat
120
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 tablespoon butter, ½ cup green onion (chopped), ½ teaspoon garlic powder, 1 (10 3/4 ounce) can condensed cream of mushroom soup, and more.
Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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