Print Recipe

Chicken Enchiladas


Source: The Pampered Chef



  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

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