status bar update
reading: Still suffering through The Shack for August bookclub – I just can’t get into it. Sneaking a few chapters of New Moon any chance I get!
eating: fresh corn on the cob & creamy chicken enchiladas (recipe below)
making: still trying to finish up some necklaces and hairbows
listening to: Journey and Heart – saw them in concert last night…what a great show!
planning: for a trip to Chicago with Libby…Ethan’s first birthday and hopefully a visit with the just born Cranley twins
Chicken Enchiladas
1 T butter
½ cup chopped green onions
½ t garlic powder
4 oz can diced green chiles
1 can condensed cream of mushroom soup (I used cream of chicken)
½ cup sour cream
1 ½ cups cubed cooked chicken breast
1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas
¼ cup milk
Preheat oven to 350; lightly grease large baking dish (I use my 9×13)
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 – 4 mins). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.
Reserve ¾ of this sauce and set aside. To the remaining ¼ of the sauce in the pan, add the chicken and ½ cup 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.
In a small bowl, combine the reserved ¾ of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining ½ cup shredded cheddar cheese.
Bake in oven for 30 – 35 mins, or until cheese is bubbly.
I typically put salsa on top and serve with a side of guac.
p Said,
August 20, 2009 @ 5:10 pm
jenn vaughan is making these tonight and L and i are going to taste test. if its not good, we’ve already agreed we’re blaming you!
hehehe
Mike B. Said,
August 20, 2009 @ 5:12 pm
They were good! A little bit creamier than what she usually makes; for me that made them all the better.
Jennifer Said,
August 21, 2009 @ 8:19 am
Made your enchiladas last night. They turned out delicious. My only switcheroos were to use corn tortillas and shredded chicken. I also used a can of red enchilada sauce among both mixtures. They were quite tastey and received great reviews!
Thanks for the recipe.
shannon Said,
August 24, 2009 @ 3:02 pm
I think shredded chicken is the key – my cubes were a bit to big/chunky for my liking! I usually make red sauce enchilladas. . .Jennifer – I’ll have to try your recommendation and mix the two!
Shannon's World » Cooking up a storm Said,
February 9, 2011 @ 11:54 pm
[...] Taco Soup Chicken and Rice Casserole – I’m not a huge casserole fan and looking at the ingredients I would never have tried this BUT I LOVE this casserole! Two different people made it for us when Cooper was born and I couldn’t get enough. I highly recommend it. White Chicken Chili Creamy Chicken Enchiladas [...]