Souper Enchiladas

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#56517

serves/makes:

ready in:
30-60 minutes

ingredients

1 can cream of chicken soup
1/2 cup sour cream
1 tablespoon butter or margarine
1 medium onion, chopped
1 teaspoon chili powder
2 cups cooked chicken, chopped
1 can (4 ounce size) chopped green chilies
8 flour tortillas (8" size)
1 cup Cheddar cheese, shredded

directions

Mix soup and sour cream. Set aside.

In saucepan over medium heat, heat butter or margarine. Cook onion and chili powder until tender. Add chicken, chilies, and 2 Tbs. soup mixture.

Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture on each tortilla. Roll tortilla around filling and place seam-side down in baking dish. Spread remaining soup mixture over enchiladas. Sprinkle cheese over top.

Bake at 350 degrees F for 25 minutes or until hot.