Make these mouthwatering enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter
1/2 cup green onions, chopped
1/2 teaspoon garlic powder
1 (4 oz.) can diced green chilies
1 (10.75 oz.) can condensed cream of mushroom soup
1/2 cup sour cream
1-1/2 cups cooked chicken breast, cut into cubes
1 cup shredded Cheddar cheese, divided
6 (12-inch) flour tortillas
1/4 cup milk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté the green onion in the butter over medium heat for 3 to 4 minutes (until tender). Add in the garlic powder. Stir in the green chilies, mushroom soup and the sour cream; mix well.

Reserve 3/4 of this sauce and set aside.

To the remaining sauce in the pan, add the chicken and 1/2 cup of the cheese; stir thoroughly.

Fill each flour tortilla with the chicken mixture and roll up. Place them seam side down in the prepared baking dish.

In a small bowl, combine the reserved 3/4 sauce and the milk. Spoon sauce over rolled up tortillas and top with remaining cheese. Bake for 30 to 35 minutes, or until cheese is bubbly.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas have a real zippy flavor.

1 (10.75 oz.) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups cooked chicken breast, chopped
1 (4 oz.) can chopped green chili peppers, drained
8 (8-inch) flour tortillas
1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine the soup and the sour cream; mix well and set aside.

In a medium saucepan, melt the margarine over medium heat and add in the onion and chili powder; sauté until onions are tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook until heated through; stirring constantly.

Spread 1/2 cup of the soup mixture into a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them, seam side down, into the baking dish.

Spoon the remaining soup mixture over tortillas and sprinkle the cheese on top. Bake for 25 minutes, or until cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Cottage Cheese Chicken Enchiladas

Here's a healthier recipe for chicken enchiladas that tastes just as good as the regular version.

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, boiled and shredded
1/2 cup onion, chopped
1 (7 oz.) can chopped green chili peppers
1 (1 oz.) pkg. taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
Pinch ground black pepper
12 (6-inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 oz.) can red enchilada sauce

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

Heat up the oil in a skillet pan over medium high heat. Add the chicken, onion and green chili peppers; sauté until browned. Add in the taco seasoning and prepare meat mixture according to package directions.

In a medium bowl, combine the sour cream, cottage cheese, salt and pepper; stir until well blended.

In a small frying pan, heat tortillas just until soft. Inside of each tortilla, add a spoonful of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll up tortillas and place them, seam side down, into the prepared baking dish.

Top with remaining meat and cottage cheese mixture. Pour enchilada sauce over tortillas and sprinkle with Monterey Jack cheese.

Bake for 30 minutes, or until cheese on top is bubbly.