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    Lynn’s Delicious Chicken Enchiladas


    Source of Recipe


    Lynn Carter

    List of Ingredients




    1 pkg tortillas
    1 tablespoon margarine
    ½ cup chopped onion
    1 fresh garlic glove - minced
    1 - 4 oz, can diced green chilies (drained)
    ½ cup sour cream
    1 can cream of chicken soup
    1 ½ cup cooked chicken breast (chopped)
    1 cup shredded cheese
    ¼ cup skim milk

    Recipe



    Remove tortillas from refrigerator and set aside.

    Heat oven to 350 degrees.

    In non-stick skillet, melt margarine over low heat. Cook garlic and onion until tender. Stir in green chilies, sour cream, soup, and ½ cup cheese. Add chicken. Warm tortillas according to package directions. Fill tortillas with chicken mixture and roll up. Place seam side down in ungreased 12x8 or 9x13 baking dish. There will be sauce left over. Take this, add milk, and mix well. Spoon over rolled tortillas. Top with remaining ½ cup shredded cheese. Bake 30 - 35 minutes or until bubbly. Makes 10 enchiladas.
 

 

 

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