Print Recipe

Chicken Enchiladas

RG

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.

Yield: 4 servings

Recipe credit: Pampered Chef


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.