Chicken Enchiladas V

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl mix the soup and sour cream; set aside.
• 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.
• 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.
• bake 25 minutes in the preheated oven, or until bubbly and lightly browned.