Friday, July 13, 2007

Jenny Fugler's Chicken Enchiladas

I have a yummy recipe I want to share because it was so easy and SO yummy! A kinda different version of Chicken Enchiladas:

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

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


Carrie Haughey said...

can I just say I am so excited about this blog?! yummy easy recipes, right up my alley!!

Jeannett Gibson said...

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.

Brianna Heldt said...

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!