Chicken Enchiladas with Cream of Chicken Soup

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

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

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.