Chicken Enchiladas

By mdmajer

Ingredients

• 1 can Campbells Cream of Chicken or Celery Soup
• 1/2 cup sour cream (or more)
• 2 tbsp. marg or butter
• 1 tsp. chili powder
• 1/2 c. chopped onion
• 2 cups diced cooked chicken
• 1 can (4 oz.) chopped green chillies
• 6-8 flour tortillas (7")
• 1 cup shredded monterey jack cheese or Tex Mex
• fresh parsley for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 375 degrees

Cook chicken and onions in marg or butter.
Combine soup and sour cream in separate bowl until smooth.
Add chili powder and green chillies to chicken and onion in pan, mix together.
Add 2 tbsp of soup/sour cream mixture to chicken, cook for 3-5 minutes.

Place cooked mixture into tortilla shells fold sides over filling and arrange seam side down in greased baking dish, can leave ends of roll open.

Put remaining soup/sour cream mixture on top of folded tortilla shells. Sprinkle cheese and parsley on top.

Bake for 20-30 minutes. Last 2 minutes cook on broil to slightly brown the cheese topping.

Serve with spanish rice.