Chicken Enchiladas

Posted On September 26, 2008

Filed under Dinner

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from 8/25/2007
Makes 8 servings

1 (10.75 ounce) can condensed cream of chicken soup

½  cup sour cream

1 Tbs margarine

1 onion, chopped

1 tsp chili powder

2 cups chopped cooked chicken breast

1 (4 ounce) can chopped green peppers, drained

8 (8 inch) flour tortillas

1 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F

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 Tbs of the soup mixture. Cook and stir until heated through.

4. Spread ½ 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 side down, in a 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.


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