 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I found this buried in my mom's recipe box. I tried the recipe and it was delicious. Ingredients:
8 flour tortillas |
2 tablespoons butter |
1/2 cup onion |
1 garlic clove, minced |
1 (4 ounce) can diced green chilies, drained |
1/2 cup sour cream |
1 (10 3/4 ounce) can cream of chicken soup |
1 1/2 cups cooked chicken |
1 cup shredded cheddar cheese |
1/4 cup milk |
Directions:
1. Heat oven to 350 degrees F.
2. In medium saucepan melt butter and saute onion and garlic until tender.
3. Set aside 3/4 cup of the soup mixture.
4. Stir in green chilies, sour cream, and soup; mix well.
5. Stir in chicken and 1/2 cup of cheese.
6. Fill tortillas with chicken mixture; roll up.
7. Place seam side down in ungreased 12x8 inch baking dish.
8. In a small bowl, combine the reserved 3/4 cup soup and milk; spoon over tortillas,.
9. Bake 30-35 minutes or until bubbly.
10. Sprinkle remaining cheese on cooked enchiladas.
|
|