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My review
Chicken Enchiladas II
16
teppij
"A great way to use leftover chicken. Even kids love these!"
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Ingredients
45 m servings 619Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- 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.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3k4496 Ratings
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Most helpful positive review
10/20/2002
I made quite a few changes to the recipe with excellent results. First, I used a store- bought rotisserie chicken. I doubled the sauce and used 1 can of cream of chicken and 1 can of cream of po...
Most helpful critical review
10/8/2003
This a good chicken BURRITO recipe. The problem with almost every recipe on this site for chicken enchiladas is that they call for flour tortillas!! Enchiladas are made with CORN tortillas, not...
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10/8/2003
This a good chicken BURRITO recipe. The problem with almost every recipe on this site for chicken enchiladas is that they call for flour tortillas!! Enchiladas are made with CORN tortillas, not...
10/20/2002
I made quite a few changes to the recipe with excellent results. First, I used a store- bought rotisserie chicken. I doubled the sauce and used 1 can of cream of chicken and 1 can of cream of po...
9/26/2002
I would say that this recipe, as published, is an excellent basic one and quite adaptable. It stands on its own and is really yummy though. My husband, however, didn't really care for the flour ...
8/14/2006
This is the best enchilada recipe I've ever tried. I found that the recipe measurements are perfect for twelve 6" sized tortillas. Instead of green onions, which no one in my family really cares...
2/26/2011
This is for all the people who revise, add, and lterally change a whole reipe to their likings. If you want to submit your own recipe, do it! Dont try to change someone else's recipe. To write a...
4/30/2002
Revamping this Review...yet again! Still a Wonderful Recipe!!!!! First made this back in 2002 without substituting any ingredients (ok i added a few...but didn't use non or low fat items). I u...
10/5/2005
I have made this recipe several times now and just realized I never rated it. I'll start by saying every time I feed this to someone new they end up leaving with the recipe. Really I follow it...
7/21/2003
OHMYGOSH! These were the best enchilada’s I’ve ever made!!! And was told the best others have ever eaten.This is what I did for those who like suggestions and tips: Taking heed of the advise of...
9/19/2002
THE BEST enchilada recipe I’ve ever tried! This was better than the restaurants!! (Okay well, close!!) Everyone I made it for RAVED. The changes I made: I used a pre-cooked rotisserie chicken fr...