Name: Chicken Enchiladas with Cream of Chicken Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Condensed cream of chicken soup - 1 (10.5 ounce) can; Sour cream - ½ cup; Margarine - 1 tablespoon; Onion, chopped - 1; Chili powder - 1 teaspoon; Chopped cooked chicken breast - 2 cups; Chopped green chile peppers, drained - 1 (4 ounce) can; (8 inch) flour tortillas - 8; Shredded Cheddar cheese - 1 cup

Ingredients for - Chicken Enchiladas with Cream of Chicken Soup

1. Condensed cream of chicken soup 1 (10.5 ounce) can

2. Sour cream ½ cup

3. Margarine 1 tablespoon

4. Onion, chopped 1

5. Chili powder 1 teaspoon

6. Chopped cooked chicken breast 2 cups

7. Chopped green chile peppers, drained 1 (4 ounce) can

8. (8 inch) flour tortillas 8

9. Shredded Cheddar cheese 1 cup

How to cook deliciously - Chicken Enchiladas with Cream of Chicken Soup

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Mix soup and sour cream in a small bowl; set aside.

3 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.