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Chicken Enchiladas with Flour Tortillas
Chicken Enchiladas with Flour Tortillas
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Kid-friendly cheesy chicken enchiladas made with flour tortillas, perfect for using up leftover chicken.
Ingredients:
  • 1 tablespoon butter
  • 0.5 cup chopped green onions
  • 0.5 teaspoon garlic powder
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (4 ounce) can diced green chiles
  • 0.5 cup sour cream
  • 1.5 cups cubed cooked chicken breast meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a large baking dish.
  • In a saucepan over medium heat, melt butter until sizzling. Add green onions and sauté until tender, about 3-4 minutes.
  • Sprinkle in garlic powder and combine with condensed soup, green chiles, and sour cream. Stir sauce until fully blended. Transfer 3/4 of the sauce to a separate bowl and keep aside.
  • Combine tender chicken pieces and a generous 1/2 cup of flavorful cheese into the rich, savory sauce in the pan. Stir gracefully until the melty cheese blankets the chicken in gooey goodness.
  • Stuff each soft and pliable flour tortilla generously with the savory chicken mixture, then expertly roll them up and place them in the baking dish with the seam side facing down.
  • Pour the milk into the sauce in the bowl, then drizzle over the rolled tortillas. Sprinkle with the remaining 1/2 cup cheese on top.
  • Bake in the oven until the cheese is bubbly and golden, approximately 30-35 minutes.

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