Thursday, December 9, 2010

Chicken Enchiladas

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
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

Preheat oven to 350 degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt butter in a saucepan over medium-high heat.
Add onion and chili powder, and saute until tender.
Stir in the chicken, chili peppers, and 2 tablespoons of soup mixture.
Cook until heated through.
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.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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