Chicken Enchiladas V

Ingredients

  • 1 (10.75 ounce) cancondensed cream of chicken soup
  • ½ cup sour cream
  • 1 tablespoon margarine
  • 1onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken breast
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 8(8 inch) flour tortillas
  • 1 cup shredded Cheddar cheese
  • Directions

  • Step 1

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

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  • Step 2

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

  • Step 3

    Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

  • Step 4

    Spread 1/2 cup of the soup mixture in a 9×13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

  • Step 5

    Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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