I have a yummy recipe I want to share because it was so easy and SO yummy! A kinda different version of Chicken Enchiladas:
INGREDIENTS:
1 T butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz) can diced green chilies (I didn't have any, so I just used 1/2 t. chili powder)
1 (10.75 oz) can of condensed cream of mushroom soup
1/2 c. sour cream
1 1/2 c. cubed cooked chicken breast meat
1 c. shredded Cheddar cheese, divided
6 (12 in.) flour tortillas (I was only able to fit it into 4)
1/4 c. milk
DIRECTIONS:
1. Preheat oven to 350 degrees. 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 3-4 minutes). Add the garlic powder, then stir in the green chilies, 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 c. of shredded Cheddar cheese. Stir together.
3. Fill each 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 c. cheese. Bake in the preheated oven for 30-35 minutes, or until cheese is bubbly.
Enjoy!! It is so creamy and delicious! I only made four of these, but I'm sure you could double it for double the fun!
check out Jenny's Blog at http://travisjenny.blogspot.com/
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3 comments:
can I just say I am so excited about this blog?! yummy easy recipes, right up my alley!!
Made this last night and it was sooo yummy! Andy said that he thought the Cream of Mushroom was a little overpowering (I didn't), so I think I'll try using Cream of Celery next time since it's a little less flavorful/potent. Either way, definately a keeper! Oh, and I didn't have green onions so I just left them out and it was still great.
just made these last night and they were great! i have a similar recipe but it's more complicated so i was totally into this! would also be good with chopped up tomatoes on top (after it's done baking.) i use 1/4 cup filling per enchilada, which is what my other recipe calls for, and it stretches it a bit. thanks jenny!
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