My family loves to eat Mexican food. Chicken Enchiladas is one of our family favorites. It’s simple to make, and I usually make extra because they freeze so well. It’s so great to be able to pull something out of the freezer the night before, and let it thaw overnight, and cook it for dinner the next night.
Chicken Enchiladas
INGREDIENTS:
1 t. butter
1/2 c. chopped green onions
1/2 t. garlic powder
1 (4 oz.) can of diced green chiles
1 (10.75 oz.) can of condensed cream of mushroom soup
1/2 c. sour cream
1 1/2 c. cubed cooked chicken meat (or 1 can of Costco chicken breast)
1 c. shredded Cheddar cheese, divided
6 (12 in.) flour tortillas
1/4 c. milk
DIRECTIONS:
Preheat oven to 350* F. Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the onion until tender. (about 3 or 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 the sauce and set aside.
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To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 c. of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seamed side down in the prepared baking dish.
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In a small bowl, combine the remaining 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining cheddar cheese. Bake in oven for 30 – 35 minutes until cheese is bubbly. (I usually add a bit more cheese, just for good measure.)
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To freeze: Prepare recipe and stop at the baking time. Place freezer foil on the pan, label with title, date and instructions. When ready to eat, remove from freezer and thaw. Then bake as directed.
This is wonderful served with Mexican rice, black beans, and chips and salsa.
Enjoy!
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