Chicken Enchiladas

By dmason

Ingredients

• 1 (10.75oz) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 Tbsp margarine
• 1 onion, chopped
• 1 tsp chili powder
• 2 cups chopped cooked chicken breast
• 1 (4oz) can chopped green chile peppers
• 8 (8in) flour tortillas
• 1 cup shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

Preheat oven 350 degrees.

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

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

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

Bake 25 min. or until bubbly.