Chicken Enchiladas with Cream of Chicken Soup

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

Description

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

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

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.

4. 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.

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