Creamy Chicken Enchiladas

My sister introduced me to this fabulous enchilada recipe, and they are one of our favorite week-night meals.  Super easy to throw-together with shredded rotisserie chicken, and left-overs re-heat fantastically in the microwave the next day for lunch. 

 

Creamy Chicken Enchiladas

Recipe adapted from All Recipes

Ingredients:

• 1 tablespoon butter
• 1/3 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 2 cups cubed cooked chicken breast meat
• 1 1/2 cups shredded Monterrey Jack cheese, divided
• 6 (12 inch) flour tortillas*
• 1/4 cup milk

Directions:

1. Preheat oven to 350 degrees. 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 chiles, cream of chicken soup and sour cream. Mix well. Reserve 2/3 of this sauce and set aside. To the remaining 1/3 of the sauce in the saucepan, add the chicken and half of the shredded 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 2/3 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining half of the shredded cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

*You want to use a thicker tortilla so that these hold up, like Guerro brand.  These don't turn out as well if you use the pre-cooked Tortilla Land brand, because they are thinner.