Chicken Enchiladas with Cream of Chicken Soup Recipe

Chicken Enchiladas with Cream of Chicken Soup Recipe. Spicy chicken and chiles chillies are folded up in enchiladas and served with Cabot cheese on top for this chicken kit and caboodle recipe with lotion of chicken soup. You will adore this simple, warming dish.

Chicken Enchiladas with Cream of Chicken Soup Recipe

Ingredients:

  • 1 (10.5 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

Chicken Enchiladas with Cream of Chicken Soup Recipe

Chicken Enchiladas with Cream of Chicken Soup Recipe

Step 1: Preheat the oven to 350 degrees F (175 degrees C).

Step 2: Mix soup and sour cream in a small bowl; set aside.

Step 3: Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

Step 4: Spread 1/2 cup of the soup mixture in a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

Step 5: Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.