Chicken Enchiladas
Prep Time: approx. 20
Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 45
2 (10.75 ounce) cans condensed
cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
| 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 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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