Chicken Enchiladas Thanks to Treva

Image by Scorpions and Centaurs via Flickr

I'm always looking for ways to cook cheap - and when you catch chicken on sale, it can be cheap. The problem is knowing what to do with chicken with bones. Hey, when you do the math on a 10 lb. bag for $5, the result is cheap, but cooking it is just not so easy. My friend Treva has been great at helping me out on this one. She's been nice enough to toss me a few recipes. Here's a good one.


Treva's Chicken Enchiladas
1 T. margarine
1/2 cup chopped onions
1/2 t. garlic powder
1 4-oz. can diced green chilies
1 10.75 oz. can cream of chicken soup
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
6 8-inch flour tortillas
1/4 cup milk
2 cups shredded chicken (can use legs and thighs baked until meat falls off bone, sprinkled with seasoned salt.)

Preheat oven to 350. Grease 13x9x2 baking dish. In a saucepan over medium heat, melt margarine and saute onion until tender,  3-4 minutes. Add garlic powder and stir in green chilies, cream of chicken, soup and sour cream. Mix well. Reserve 3/4 of sauce and set aside. To remaining 1/4 of sauce, add chicken and 1/2 cup of cheese. Mix well.
Fill each tortilla down center with chicken mixture and roll up. Place seam side down in baking dish. In small bowl coming rest of sauce with milk. Spoon over rolled tortillas and top with remaining cheese. Bake 30-35 minutes or until cheese is bubbly.

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