Chicken Enchiladas

Serves: 6 / gluten-free

Ingredients:

  • 1 tablespoon butterEnchiladas
  • 1/2 cup chopped green onion
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) corn tortillas
  • 1/4 cup milk

Method:

1. Preheat oven to 350 degrees F (175 degrees C). 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 mushroom soup and sour cream. Mix well.

3. 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.

4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes.

5. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

6. 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.

7. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Ingredients that can be found in the Food Room ( based on delivery and donation) are:

1. Butter
2. Cream of mushroom soup
3. Tortillas
4. Milk

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