Chicken Enchiladas

(from Pawel’s recipe box)

Source: AllRecipes.com (from RecipeThing user glacier206)

Prep time: 20 minutes
Cook time: 25 minutes
Serves 4 people

Ingredients

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

Directions

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

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

  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.

  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.

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

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