Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 can (10 3/4 oz.) Campbell's condensed cream of celery soup; 1/2 c. sour cream; 2 Tbsp. margarine; 1/2 c. chopped onion; 1 tsp. chili powder; 2 c. diced cooked chicken; 1 can (4 oz.) chopped green chilies; 8 flour tortillas (7 inch); 1 c. shredded Monterey Jack cheese (4 oz.)

9 ingredients

5 steps

Ingredients

1 can (10 3/4 oz.) Campbell's condensed cream of celery soup
1/2 c. sour cream
2 Tbsp. margarine
1/2 c. chopped onion
1 tsp. chili powder
2 c. diced cooked chicken
1 can (4 oz.) chopped green chilies
8 flour tortillas (7 inch)
1 c. shredded Monterey Jack cheese (4 oz.)

Directions

1

Preheat oven to 375°.
2

In a small bowl, stir together soup and sour cream until smooth; set aside.
3

In a 2-quart saucepan over medium heat, in hot margarine, cook onion and chili powder until onion is tender.
4

Stir in chicken, chilies and 2 tablespoon of soup mixture.
5

Remove from heat.