White Chicken Enchiladas

Creamy, yes. Cheesy, yes. Amazing, yes. Authentic... not even close. These counterfeit enchiladas are so delicious, however, it won't matter that they're not bona fide Mexican food. SPOILER ALERT I use *gasp* cream of mushroom soup in this recipe, so if the thought of using condensed soup offends you in any way, move on!

White Chicken Enchiladas

Ingredients:

• 1 Tbsp butter
• 1/2 cup chopped green onions - I often use yellow and it works
• 1/2 tsp garlic powder
• 1 (4 oz) can diced mild green chiles - I often omit since I don't always have them and they turn out just fine
• 1 (10.75 oz) can condensed cream of mushroom soup - told you
• 1/2 cup sour cream
• 1 1/2 cups cooked chicken breast meat, shredded or cubed
• 1/2 packet taco seasoning
• 1 cup shredded cheddar cheese, divided
• 6 (8 inch) flour tortillas
• 1/4 cup milk

Directions:

1. Preheat oven to 350.
2. Lightly grease 8X8 baking dish.
3. In skillet, melt butter and saute onion until tender.
4. Add garlic powder, then stir in the green chiles, cream of mushroom, and sour cream. Mix well and pour contents into medium size bowl.
5. In the same skillet, add chicken, a little water (about 1/4 cup) , and taco seasoning. Cook until combined and heated through.
6. Add 1/2 cup of the cheddar and about 1/3 cup of the reserved sour cream mixture to the chicken in the skillet. Combine and heat through.
7. Fill tortillas with chicken mixture and roll up. Place seam side down on prepared baking dish (I'm usually able to fit 5 down and 1 across at the bottom).
8. To the remaining sour cream mixture, whisk in milk and pour over rolled tortillas. Top with remaining cheddar.
9. Bake for 30 minutes.