![](admin/recipeuploads/1707459191.jpg)
Ingredients
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1 (10.5 ounce) can condensed cream of chicken soup
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½ cup sour cream
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1 tablespoon margarine
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1 onion, chopped
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1 teaspoon chili powder
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2 cups chopped cooked chicken breast
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1 (4 ounce) can chopped green chile peppers, drained
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8 (8 inch) flour tortillas
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1 cup shredded Cheddar cheese
Description
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix soup and sour cream in a small bowl; set aside.
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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.
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Spread 1/2 cup of the soup mixture in a 9x13-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.
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Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.