Saturday, June 29, 2013

Steph's Chicken Enchiladas

Tonight I made the best chicken enchilada! This is not a new recipe for us, but one I don't often make. I don't make it often because  it involves canned cream of mushroom soup and we try to stay away from prepared or packaged foods whenever possible. But, the kids asked, and I obliged.  Once in awhile will be okay. It's a great dinner especially if you're having company because it is a restaurant worthy meal and guest will love it.

I originally saw this recipe many years ago on, however when I went bank to look for it, it could not be found. Luckily, I still had a copy saved to my hard drive. I need to learn how to make my own condensed cream of mushroom soup...maybe next time...

Steph's Chicken Enchiladas


1 tablespoon butter
1/2 cup chopped green onion
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chilies
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breasts (I used 2 c shredded-I prefer the chicken shredded)1 cup shredded cheddar cheese, divided (I use more cheese than called for-see notes below)6 (12 inch) flour tortillas (can use whole wheat if you like)1/4 cup milk


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 chilies, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. (I always double my sauce ingredients because I like to serve it with extra sauce. It also makes a great dip for tortilla chips.)
sauce mixed together
chicken, cheese, and sauce mixture
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. (note:  I use my small cookie scooper to put the filling down the middle of each tortilla. It works great. Also, after I put my filling in, I sprinkle some more cheese on top and then roll up.)
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 preheated oven for 30 to 35 minutes, or until cheese  melts. (notes: I put some sauce in the bottom of the pan, then place my filled tortillas on top before spreading sauce on top of them. And I used more than 1/2 c cheese.)

Let sit 5 minutes before serving.

1 comment:

Megan said...

Snooping on Pinterest for some new yummy recipe ideas and this one caught my eye! My family is big on Mexican and Italian-style dishes - so this will be perfect!

Really liking your blog as well - we're trying to get more "food organized" and eat better. Thanks for the inspiration!