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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Rajter
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10.75 oz.) condensed cream of chicken soup
1/2 cup sour cream
1 Tbsp. margarine
1 onion, chopped
1 tsp. chili powder
2 cups chopped cooked chicken
1 can (4 oz.) chopped green chile peppers, drained
8 flour tortillas (8 inch)
1 cup shredded Mexican cheese

Directions:
Directions:
1. Preheat oven to 350F.
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, green chiles and 2 Tbsp. of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture into a 9 x 13" baking dish. Spoon about 1/4 cup of 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 or until bubbly and lightly browned.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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