Creamy Chicken Enchilada Recipe (Print Version)
Ingredients:
01 -
1 (10.5 ounce) can condensed cream of chicken soup.
02 -
½ cup sour cream.
03 -
1 tablespoon margarine.
04 -
1 onion, chopped.
05 -
1 teaspoon chili powder.
06 -
2 cups chopped cooked chicken breast.
07 -
1 (4 ounce) can chopped green chile peppers, drained.
08 -
8 (8 inch) flour tortillas.
09 -
1 cup shredded Cheddar cheese.
Instructions:
01 -
Preheat your oven to that cozy nook of 350 degrees F (175 degrees C).
02 -
Whisk together the condensed soup and sour cream until smooth, and set it by the side like your trusty kitchen pal.
03 -
Fire up a saucepan on medium-high heat, toss in the margarine, followed by the onion and chili powder. Cook 'em until they're as tender as your favorite easy chair.
04 -
Invite the chicken and green chiles to the pan, and let 'em join in with 2 tablespoons of your buddy, the soup mixture. Heat 'em up until they're all sharing the warmth.
05 -
Layer 1/2 cup of the soup mixture in a 9x13-inch dish, then fill each tortilla with a nifty 1/4 cup of the chicken mixture, roll 'em up, and arrange them snug as a bug. Sprinkle the remaining soup mix and add a cheese hat on top.