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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Spreitzer Family Cookbook , 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 can Campbell's condensed cream of chicken soup
½ cup of sour cream
2 tbsp. margarine or butter
½ cup chopped onion
1 tsp chili powder
2 cups diced cooked chicken
8 flour tortillas (7 inch)
1 cup shredded Monterey jack or cheddar cheese
Directions:
Directions:
Cook chicken if not already cooked
Preheat oven to 375º
Stir together soup and sour cream until smooth and set aside
Melt margarine and cook onion and chili powder until tender.
Stir in chicken and 2 tbsp. of the soup mixture.
To make the enchiladas, spread about ¼ cup of the chicken mixture. Folds sides over filling and place seam-side down in greased 12 x 8 inch baking dish
Spread the remaining soup mixture over enchiladas.
Cover with foil and bake for 15 minutes.
Sprinkle with cheese. Bake uncovered for another 5 minutes or until cheese melts.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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