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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I received this recipe from a friend as part of a wedding gift. I never tried it until recently, and my husband and I LOVED it! I've made it a couple times since, and he's always happy to take the left-overs to work the next day. I use the 10 pack of small tortillas for this recipe. Ingredients:
4 boneless skinless chicken breast halves |
1 medium onion, chopped |
1 can cream of chicken soup |
1/2 cup sour cream |
1/2 teaspoon chili powder |
1 cup shredded cheddar cheese |
butter |
tortilla |
Directions:
1. Cut chicken into chunks and cook in butter until done.
2. Add onions and more butter if necessary.
3. Saute until onions are tender.
4. Add chili powder.
5. In a seperate bowl, mix the sour cream and soup.
6. Add half of mixture to the chicken and onions.
7. Spoon SOME of the sour cream mixture into a 9 x 13 pan, coating the bottom (I use a glass dish and it works just as well as a metal pan).
8. Spoon chicken mixture into tortillas and roll.
9. Place tortillas in the baking pan, seam side down.
10. Spread the rest of the cream mixture over the tortillas and sprinkle with cheese on top.
11. Bake at 350 for 25 minutes.
12. Serve hot.
13. If there's any left over sour cream or sour cream mixture, serve it as well!
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