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Chicken Enchiladas V

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Chicken: Chicken Enchiladas V
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INGREDIENTS
Servings: 8
condensed cream of chicken soup
sour cream
margarine
onion, chopped
chili powder
chopped cooked chicken breast
chopped green chile peppers, drained
(8 inch) flour tortillas
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 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-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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