Chicken Enchiladas V

Name: Chicken Enchiladas V
Ingredients: 1 (10.75 ounce) can condensed cream of chicken soup; 1/2 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

9 ingredients

5 steps

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
1/2 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

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 chili powder, 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.