Great marketing tool, eh? Wish I had me a "Swagger Wagon", don't you?
Last night my son told me he loved me! You know why? Because I made these way cool, delicioso "Chicken Cheese Enchiladas"! Sad, huh, that my son loves me because of that?!?!?!?! Of course, he assured me his love goes deeper than that, but it starts in his stomach! We women know the way to a man's heart is through his stomach, don't we? So, because the recipe is so stinkin' easy, and knowin' ya'll are going to want to make them, too, I have included the recipe. Please just send all thank-you checks to the following address: JK!
Chicken Cheese Enchiladas
Preheat Oven to 350 Degrees
1 Tablespoon butter 1/2 cup sour cream
1/2 cup chopped green onions 1 1/2 cups cubed cooked chicken breast meat
1/2 teaspoon garlic powder 1 cup shredded Cheddar cheese, divided
1 (4 oz.) can diced green chile's 6 (12 inch) flour tortillas
1 (10.75 oz.) can condensed cream of mushroom soup 1/4 cup milk
1. Preheat oven to 350. Lightly grease a large baking dish.
2. 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 chile's, 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.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. 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.