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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10.75oz. can condensed cream of chicken soup or cream of mushroom
1 can green enchilada sauce
1/2 c. sour cream
1 tbsp. margarine
1 onion, chopped
1 tsp. chili powder
1/2 tsp. garlic powder
1 tbsp. minced garlic
2 c. chopped cooked chicken breast
1 4oz. can chopped green chile peppers, drained
8 8in. flour tortillas
3-4 cups shredded Cheddar cheese
Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix the soup and sour cream; set aside.
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.
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 and sprinkle with cheese. 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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