Mexican

Chicken Enchiladas II is for Dinner.

Chicken Enchiladas II takes 15 minutes to prepare.

Chicken Enchiladas II takes 30 minutes to cook.

Chicken Enchiladas II makes 6 servings.

The ingredients for Chicken Enchiladas II are:

1 TBS butter

1/2 cup chopped green onions ( chives )

1/2 tsp garlic powder

1 x 4oz can diced green chilies

1 x 10.75 oz can cream of mushroom soup

1/2 cup reduced fat sour cream

1 1/2 cups cubed cooked chicken breast meat

1 cup shredded cheddar - divided

6 flour tortillas

1/4 cup milk

Here is how you make Chicken Enchiladas II:

1. Preheat oven to 350 - lightly grease a large baking dish2. In saucepan over med heat melt butter and saute green onions - add garlic poeder and stir in green chilies, soup, and sour cream - mix well. Reserve and set aside 3/4 of this mixture. To the remaining 1/4 of mixture add chicken and 1/2 cup shredded ceese. Stir to blend.3. Fill each tortilla with approx 1/6th of the chicken mixture and roll - place seam side down in baking dish.4. To the reserved mixture add the milk and blend before pouring mixture over rolled tortillas - top evenly with remaining cheese - bake at 350 for 30 - 35 min until all is warm and bubbly. Number of Servings: 6Recipe submitted by SparkPeople user AAANA1.

The nutritional information for Chicken Enchiladas II is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 410.8

• Total Fat: 16.6 g
• Cholesterol: 38.5 mg
• Sodium: 921.0 mg
• Total Carbs: 45.5 g
• Dietary Fiber: 2.6 g
• Protein: 19.4 g

Chicken Enchiladas II is Mexican cuisine.