Chicken Enchiladas V

Name: Chicken Enchiladas V recipe
Prep time: 20 min
Cook time: 25 min
Yield: 8 servings
Cuisine: Global
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

by Marsha Green 1 year ago

4.8 (10)

25 minutes

351.8 kcal

30.6 g carbs

Share recipe

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. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the soup and sour cream; set aside.
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. 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. 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