Monday, January 25, 2010

Cheesy Chicken Enchiladas

We enjoyed these cheesy chicken enchiladas over the weekend.  The picture is not the best, but let's be honest, nothing really looks great in a casserole dish.

2 tablespoon butter
1/2 cup chopped green onions
1 teaspoon garlic powder
8 oz. diced green chiles
2 cans of cream of chicken soup
3/4 cup sour cream
2 cups of chicken (we used rotisserie)
1 1/2 cup shredded cheddar cheese
1 package of large tortillas (10, I think)
1/2 cup of milk

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 large baking dishes.
  2. 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 chicken 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.
  3. Fill each flour 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 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. 

recipe adapted from here.

1 comment:

Chris said...

Welcome to the Foodie Blogroll!

You totally nailed the "Nothing ever looks good in a casserole" comment. It's so hard to get a great photo there even when the food is off the charts good.

And these enchiladas really sound off the charts good.

Great post.

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