Chicken Enchiladas
Chicken Enchiladas is an moderately easy dinner. Made with 1 can cream of chicken soup, 1/2 c. sour cream, 2 tsp. butter, 1/2 c. chopped onion and 1 tsp. chili powder, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 375Β°.
In small bowl, stir together soup and cream cheese until smooth; set aside.
In a 2-quart saucepan, over medium heat in hot butter, cook onion and chili powder until tender.
Stir in chicken, green chilies and 2 tablespoons soup mixture.
Remove from heat.
In center of each tortilla, spread about 1/4 cup of chicken mixture.
Fold sides over filling; place, seam side down, in greased 9 x 13-inch pan or baking dish.
Spread remaining soup mixture over enchiladas.
Cover with foil; bake for 15 minutes.
Sprinkle with cheese.
Bake, uncovered, 5 more minutes, until cheese melts.
Serves 4.
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