Description
A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
Ingredients
- 1 (10.75 ounce) can condensed cream of chicken soup
- ½ 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix soup and sour cream in a small bowl; set aside.
- Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder
- and sauté until tender. Stir in chicken
- chile peppers
- and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place
- seam-sides-down
- in the baking dish. Spoon remaining soup mixture on top
- and sprinkle with cheese.
- Bake in the preheated oven until bubbly and lightly browned
- about 25 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8