Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 diced skinless, boneless chicken; 1 small onion, diced; 1 Tbsp. margarine; 1 can cream of mushroom soup; 1 can creamed corn; 1 Tbsp. chili powder; 8 or 10-inch flour tortillas; sour cream; shredded cheese; black olives; tomatoes

11 ingredients

7 steps

Ingredients

2 diced skinless, boneless chicken
1 small onion, diced
1 Tbsp. margarine
1 can cream of mushroom soup
1 can creamed corn
1 Tbsp. chili powder
8 or 10-inch flour tortillas
sour cream
shredded cheese
black olives
tomatoes

Directions

1

Melt butter, saute onions and chicken; cook until tender.
2

Add next 3 ingredients, heat through and add 1 cup sour cream.
3

In greased 9 x 13-inch glass pan, spread 1/3 cup of sauce evenly. Use 1/4 cup to fill tortilla shells.
4

Place filled tortillas over sauce in pan.
5

Pour remaining sauce over rolled tortillas.
6

Top with cheese and bake 20 to 30 minutes at 350°.
7

Top with olives, tomatoes and sour cream.