Chicken Enchiladas

Yield: 4 servings

Ingredients

• 1 (10 3/4 ounce) can Campbell's condensed cream of chicken soup
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 medium onion, chopped (1/2 cup)
• 1 teaspoon chili powder
• 2 cups cooked and chopped chicken or turkey
• 1 (4 ounce) can green chiles
• 8 (8 inch) flour tortillas
• 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces or 1/2 cup)

Instructions

1. In a small bowl mix soup and sour cream.
2. In a medium saucepan over medium heat, heat the butter. Add onions and chili powder. Cook until tender. Add chicken, chiles and 2 tablespoons soup mixture (NO water).
3. Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Along one side of each tortilla spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.
4. Spread remaining soup mixture over enchiladas. Sprinkle cheese over top of mixture
5. Bake at 350 degrees F for 25 minutes or until hot.

Attribution

Recipe credit: Pampered Chef