Speedy White Chicken Enchiladas

Name: Speedy White Chicken Enchiladas
Ingredients: 2 (10 3/4 ounce) cans cream of chicken soup; 3/4 cup sour cream; 1 tablespoon butter or 1 tablespoon margarine; 1 large onion (chopped); 2 teaspoons chili powder; 2 (13 ounce) cans shredded chicken; 2 (4 ounce) cans chopped green chilies; 10 flour tortillas; 2 cups shredded cheese

9 ingredients

11 steps

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup
3/4 cup sour cream
1 tablespoon butter or 1 tablespoon margarine
1 large onion (chopped)
2 teaspoons chili powder
2 (13 ounce) cans shredded chicken
2 (4 ounce) cans chopped green chilies
10 flour tortillas
2 cups shredded cheese

Directions

1

Mix soup and sour cream and set aside.
2

Heat butter in medium saucepan.
3

Add onions and chili powder and cook until onions are tender.
4

Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
5

Spread 1/2 cup of the soup mixture into a 9x13 pan.
6

Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
7

Spread remaining sauce mixture on top, and cover with cheese.
8

Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
9

Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
10

Suggestion: Serve with salsa and chips for a great meal!
11

Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.