Creamy Chicken Enchiladas

After Thanksgiving, my mom usually runs the gamut of the post-Thanksgiving-too-much-leftover-turkey dinners. One of them has been turkey enchiladas with verde sauce. I once tried them with chicken, and it was YUMMO! I'd been on the lookout for a good chicken enchilada with verde sauce and found one a few days ago. It's so good, let's just say the only thing Jake did was close his eyes and give me two thumbs up. Yup, they're that good!

Creamy Chicken Enchiladas
Recipe by: teppij from allrecipes.com, Photo by: Me!
Prep Time: 15 mins, Cook Time: 30 mins, TOTAL TIME: 45 mins
(Please note that I used fresh chicken breasts instead of the pre-cooked, pre-cubed kind, so it adds some time to the cook time)

1 tbsp butter
1/2 chopped green onions
1/2 tsp garlic powder
1 (4oz) can diced green chiles
1 (10.75 oz) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed, cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas (I used corn tortillas and they were really good too)
1/4 cup milk

1. Preheat oven to 350 degrees Farenheit

2. In a medium saucepan over medium heat, melt the butter and saute the green onions until they are tender (approx 3-4 mins). Add the garlic powder, green chiles, cream of mushroom soup, and sour cream. Mix well. Reserve about 3/4 of the sauce mixture 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 until cheese has melted.

3. Fill each tortilla with the chicken mixture and roll up. Place seam side down into a baking dish.

4. In a small bowl, combine the 3/4 of sauce with the milk. Spoon the sauce over the rolled tortillas and top with the remaining cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Enjoy!

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