Chicken Enchiladas

Courtesy of Lieutenant Greg, Station 1 

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

Preparation:

1. Preheat oven to 350 degrees.
2. Lightly grease a large baking dish.
3. 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.
4. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
5. 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.
6. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  December 29, 2010