• 1 tablespoon butter or EVO
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon of fresh grated nutmeg
• 1 (4 ounce) can diced green chilies
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 2 cups shredded Mexican style cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk
Cooking the chicken with additional ingredients:
I like to use breast meat off the bone. Before I cook the chicken I slice it into small cubes, I season it and let it sit for about an hour or longer in the refrigerator. Season the chicken with 4 cloves crushed garlic, ½ tsp. turmeric, 2 tsp of sea salt and about a ¼ cup of chopped fresh cilantro. Mix the seasonings in a gallon zip-loc bag and pour about a ½ of olive oil into the bag. Mix well and then add the chicken and return to the refrigerator. If you can let it sit over night it is fantastic, but just an hour or two will work!.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter/EVO and sauté the green onion until tender (about 3 to 4 minutes). Add the garlic powder, nutmeg, then stir in the green chilies, cream of chicken 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 half of the shredded r cheese. Stir together.
Fill each flour tortilla (about 10) with the chicken mixture and roll up. Place seam side down in the prepared 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 shredded cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.