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.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
352 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a small bowl mix the soup and sour cream; set aside.
Step 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.
Step 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.
Step 5
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Ingredients
½ cup sour cream
1 onion, chopped
1 cup shredded Cheddar cheese
1 tablespoon margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon chili powder
8 (8 inch) flour tortillas
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
