Chicken Enchiladas

YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES

"A great way to use leftover chicken. Even kids love these!"

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). 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 to 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 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.

NUTRITION INFO:

Amount per serving (6 total)

• Calories:
• 619 kcal
• 31%

• Fat:
• 27.1 g
• 42%

• Carbs:
• 66.8g
• 22%

• Protein:
• 26.1 g
• 52%

• Cholesterol:
• 60 mg
• 20%

• Sodium:
• 1459 mg
• 58%

Based on a 2,000 calorie diet