Speedy Chicken Enchiladas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 (10 3/4 ounce) cans cream of chicken soup
• 3/4 cup sour cream
• 1 tablespoon butter or 1 tablespoon margarine
• 1 large onion (chopped)
• 2 teaspoons chili powder
• 2 (13 ounce) cans shredded chicken
• 2 (4 ounce) cans chopped green chilies
• 10 flour tortillas
• 2 cups shredded cheese

Recipe

• 1 mix soup and sour cream and set aside.
• 2 heat butter in medium saucepan.
• 3 add onions and chili powder and cook until onions are tender.
• 4 add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
• 5 spread 1/2 cup of the soup mixture into a 9x13 pan.
• 6 spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
• 7 spread remaining sauce mixture on top, and cover with cheese.
• 8 bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
• 9 suggestion: one can use chopped/shredded leftover chicken rather than canned chicken.
• 10 suggestion: serve with salsa and chips for a great meal!
• 11 suggestion: this is a very forgiving dish. i have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. you can easily tweak this recipe to your liking.