Chicken Enchiladas (a few ways)

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 can diced green chiles* see note – (4 ounce)
1 can condensed cream of chicken soup – (10.75 ounce)
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese – divided
6 flour tortillas – (12 inch)
1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, melt the butter/margarine and saute the green onion over medium heat until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the chili peppers, 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 and stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam-side-down in a lightly greased 9x13 inch baking dish.

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

NOTES : Can use Rotel mild tomatoes w/chilis added, drain them and use half the can, or more to taste. Then top with remaining or additional tomatoes/chilis.

White Chicken Enchiladas

1lb. - 11/2 lbs. Chicken breast, boned & cubed small
1 med. onion chopped
2 lg. cloves of garlic (or 1 tsp. garlic powder)
2 tbsp. oil
1 c. - 11/2 c. sour cream
2 cans of cream of chicken soup
2 tbsp. chopped jalapeno pepper (opt.)
8 oz.-12 oz. Monterey Jack or Co-Jack cheese shredded
2 dz. flour tortillas

In skillet, sauté chicken, onion, & garlic. Cook chicken till white. Then add sour cream, soup,
& Jalapeno. Turn off & set aside. Grease a large baking dish. Take a tortilla and put a small amount
Of chicken mixture & cheese on corner. Roll & place in baking dish fold side down. Continue till
Tortillas are used up keeping them tightly together. Spread the remaining chicken mixture on top
Of enchiladas. Top with remaining cheese. Sprinkle with paprika. Bake at 350 for about 1/2 hr. or
Until cheese is lightly browned & bubbling. Eat!

Enchilada sauce
1/4 cup yellow onion, diced fine
2 TB garlic, minced
2 cups chicken stock
2 TB chile powder
1 tsp cumin
1 tsp paprika
1/4 TB dried oregano

Place onions in saute pan and saute for about 2 minutes over medium heat. Add garlic. When both are golden, add chicken stock and oregano. Simmer for 5 minutes then strain. Return to saucepan and add all other ingredients, simmer for minutes…then thicken with a cooked roux. Season with salt and pepper.