Cheesy Chicken Enchiladas

I haven't ever posted a recipe for anything I've made partly because I'm not a good cook and partly because we don't ever eat anything that's really all that fabulous and worth posting, but Mon. night I made some chicken enchiladas that turned out great and were so easy to make, so I thought I'd share the recipe!

(this photo is courtesy www.allrecipes.com. I forgot to take a picture of the ones I made before we had eaten all of it!)


Here's the basic recipe: (serves 6)
INGREDIENTS

* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) 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
* 1/4 cup milk

DIRECTIONS

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. Reserve 3/4 of this sauce 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.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. 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. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

My Changes:
I'm sure the recipe as is, is good, but I made a few changes to cater more to what our family likes. I used cream of chicken soup instead of cream of mushroom to bring out more of the chicken flavor. I used about 3/4 cup sour cream instead of 1/2 because we like creamier enchiladas. I used a store bought rotisserie chicken to save on time and used 2 1/2 cups chicken because 1 1/2 just didn't look like enough and I was right. Next time I will probably use 3 cups because the enchiladas weren't quite as full as I would have liked. (You can probably get away with less chicken if you use smaller tortillas) I also added 1 packet of chicken taco seasoning, a dash of chili powder and a dash of Oregano to the chicken to give the dish more of a kick, but it was a little spicier than I like so next time I will probably leave out the chili powder or use a little less taco seasoning. I also added about 1/4-1/2 cup mixed red and green bell peppers chopped to compliment the spiciness of the taco seasoning. I went ahead and used flour tortillas as the recipe called for because they are easier to work with than corn tortillas but for a more authentic taste corn tortillas would probably taste better.

Anyway, I hope you try it, it was delicious!!!