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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love. Ingredients:
1 (10.75 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 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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