Chicken Enchiladas with Cream of Chicken Soup
Description
This chicken enchilada recipe with cream of chicken soup is quick and easy with simple, flavorful ingredients — baked together in cheesy perfection.
Ingredients
•
1 (10 1/2 ounce) 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 ounce) can chopped green chile peppers, drained
•
8 (8 inch) flour tortillas
•
1 cup shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Mix soup and sour cream in a small bowl; set aside.
3
Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in 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 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5
Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.