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Chicken Enchiladas
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| Ingredients: | |
| 1 can | condensed cream of chicken |
| 1/2 cup | sour cream |
| 1 tbles margarine | |
| 1 medium | onion, (1/2 cup) |
| 1 tsp | chili powder |
| 2 cups | cooked chicken |
| 1 can 4 oz | chopped green chilies or little less if fresh |
| 8 flour tortillas | |
| 1 cup | shredded cheddar cheese |
Preheat oven to 350
Mix soup and sour cream together in a small bowl.
In a medium saucepan, cook onion and chilling powder. Add chicken, chilis, and 2 tablespoons of the soup mixture.
Spray shallow quart dish with cooking spray. Spread 1/2 cup of soup mix on the bottom. It will not cover all just gives it a little moisture. Spread 1/4 cup (more or less depending on how full you want them) into tortilla. Fold and place seam side down in the pan. Repeat until you are out of filling. Spread the remaining soup mix over the dish of enchiladas. Bake 350 for 20 minutes, spread cheddar cheese and cook for another 5 minutes.
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