Chicken Enchiladas V

Name: Chicken Enchiladas V
Prep time: 20 min
Cook time: 25 min
Yield: 8
Ingredients: 1 (10.75 ounce) can condensed cream of chicken soup; 1/2 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

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 8 servings 👁️ 1 views

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.

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🔗 Recipe adapted from AllRecipes

#Enchilada #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 8

Difficulty Medium

🛒 Ingredients

1 (10.75 ounce) can condensed cream of chicken soup

1/2 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

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 352

% Daily Value*

Total Fat 16.9g 22%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 794mg 35%

Total Carbohydrate 30.6g 11%

Dietary Fiber 0.5g 2%

Total Sugars 1.4g

Protein 19.2g 38%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

In a small bowl mix the soup and sour cream; set aside.

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 tablespoons of the soup mixture.

Cook and stir until heated through.

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-side-down, in the baking dish.

Spoon remaining soup mixture on top, and sprinkle with cheese.

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