Chicken Enchiladas II

Name: Chicken Enchiladas II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp butter; 355 milliliters cubed cooked chicken breast meat; 305 grams condensed cream of mushroom soup; 6 12-inchs (12 inch) flour tortillas; 1 teaspoons garlic powder; 113 grams diced green chiles; 118 milliliters chopped green onions; 59 milliliters milk; 237 milliliters shredded Cheddar cheese, divided; 118 milliliters sour cream

Chicken Enchiladas II

The recipe Chicken Enchiladas II could satisfy your Mexican craving in approximately 45 minutes. This recipe makes 6 servings with 561 calories, 25g of protein, and 22g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of flour tortillas, chiles, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It works well as a reasonably priced main course.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

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Baking Pan

Oven

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).

Ingredients you will need

Green Onions

Butter

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Sauce Pan

Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream.

Ingredients you will need

Cream Of Mushroom Soup

Garlic Powder

Green Chili Pepper

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.

Ingredients you will need

Shredded Cheddar Cheese

Whole Chicken

Sauce

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Sauce Pan

Fill each flour tortilla with the chicken mixture and roll up.

Ingredients you will need

Flour Tortilla

Whole Chicken

Roll

Place seam side down in the prepared baking dish.

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Baking Pan

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.

Ingredients you will need

Shredded Cheddar Cheese

Tortilla

Sauce

Milk

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Bowl

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1Tbsp

butter 355milliliters

cubed cooked chicken breast meat 305grams

condensed cream of mushroom soup 612-inchs

(12 inch) flour tortillas 1teaspoons

garlic powder 113grams

diced green chiles 118milliliters

chopped green onions 59milliliters

milk 237milliliters

shredded Cheddar cheese, divided 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.