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Chicken Enchilada Bake Recipe

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This recipe for Chicken Enchilada Bake, by , is from The Terpstra Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kimberly Terpstra

Category:
Category:

Ingredients:  
Ingredients:  
2T Butter
1/2 C chopped onion
1 clove garlic, minced
4 oz can diced green chilies (or jalapeño if you like heat)
1/2 C sour cream
1 can cream chicken soup
1 ½ C cooked chicken, cubed
1 C shredded cheddar cheese, divided
8 flour tortillas
¼ C milk
1/2 C Cream cheese

Directions:
Directions:
Pre-heat oven to 350º
In Medium sauce pan, melt butter. Sauté onion and garlic in butter, until tender. Stir in green chilies, sour cream, soup and cream cheese. Mix well Reserve ¾ C sauce. Set aside. Fold in chicken and ½ C cheese to remaining sauce. Warm tortillas and fill tortillas with mixture. Roll up, placing seam-side down unto baking dish. In a small bowl combine reserved sauce and milk. Spoon over tortillas. Bake for 30-35 minutes, or until bubbly. To serve, sprinkle with cheese.

Personal Notes:
Personal Notes:
This recipe can be doubled or tripled depending on how many people you are serving.
I usually add more jalapeños to make it spicier.

 

 

 

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