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Chicken Enchiladas with Cream of Chicken Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quick and easy chicken enchiladas cooked in creamy perfection with simple, flavorful ingredients, topped with gooey cheese.
Ingredients:
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 0.5 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
Instructions:
  • Heat the oven to 350°F (175°C).
  • Combine soup and sour cream in a small bowl; reserve for later.
  • In a saucepan over medium-high heat, melt margarine. Sauté onion and chili powder until tender. Add chicken, chile peppers, and 2 tablespoons of soup mixture. Heat through, stirring constantly.
  • Layer the bottom of a 9x13-inch baking dish with 1/2 cup of the soup mixture. Fill each tortilla with approximately 1/4 cup of the chicken mixture down the center, roll them up, and line them up seam-side-down in the baking dish. Pour the rest of the soup mixture on top and sprinkle with cheese before baking.
  • Bake until golden brown and bubbly in the preheated oven for approximately 25 minutes.

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