Chicken Enchiladas V recipe
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Ingredients
- 1 (10.75 ounce) can condensed cream of chicken soup ½ cup sour cream 1 tablespoon margarine 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
Nutrition Info
- 351.8 caloriescarbohydrate: 30.6 gcholesterol: 50.5 mgfat: 16.9 gfiber: 0.5 gprotein: 19.2 gsaturatedFat: 6.8 gservingSize: -sodium: 794.2 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchiladas V
Directions
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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. 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.