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Cheesy Chicken Enchiladas with Cream of Chicken Soup

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner
Cheesy Chicken Enchiladas with Cream of Chicken Soup
Ingredients
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 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
1
Heat your oven to the recommended temperature of three fifty degrees Fahrenheit, or one seventy five degrees Celsius.
2
Combine soup and sour cream in a small bowl; reserve for later use.
3
Melt margarine in a medium-sized saucepan over the middle heat setting. Add onion and chili powder, then cook until the onion is tender. Introduce chicken, chile peppers, and two tablespoons of the soup mixture into the saucepan. Stir constantly until heated through.
4
Pour half a cup of the soup mixture into a 9x13-inch baking dish. Place about one quarter cup of the chicken mixture in the center of each tortilla, then roll up the tortillas and position them seam-side down in the baking dish. Cover the bottom of the dish with the remaining soup mixture, and sprinkle with cheese.
5
Place the prepared baking dish in the preheated oven and bake until it reaches a bubbly, lightly browned state, approximately twenty-five minutes.