Chicken Enchiladas with Cream of Chicken Soup
Recipe by Jeri Reed from allrecipes.com
Dinner 45 Mins.
Ingredients
8
8 servings
- •1 (10.5 ounce) can condensed cream of chicken soup
- •0.5 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix soup and sour cream in a small bowl; set aside.
- 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.
- 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.
- Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
Nutritional Facts
Per 8 servings
- Calories: 352
- Carbohydrate: 31g
- Fat: 17g
- Fiber: 1g
- Protein: 19g
- Sugar: 1g
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