Chicken Enchiladas V

Chicken Enchiladas V

by Marsha Green 6 months ago
4.8 (10)
25 minutes
351.8 kcal
30.6 g carbs
Description

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.

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
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. In a small bowl mix the soup and sour cream; set aside.
  3. 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.
  4. 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.
  5. 5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts
serving: 8 servings
calories: 351.8 kcal
carbohydrates: 30.6 g
protein: 19.2 g
saturated fat: 6.8 g
cholesterol: 50.5 mg
sodium: 794.2 mg
fiber: 0.5 g
sugar: 1.4 g