Chicken Enchilada
- 2 c. chopped/shredded chicken
- 1 can condensed cream of chicken soup
- 1/2 c. sour cream
- 1 Tbsp. butter
- 1 medium onion chopped
- 1 tsp. chili powder
- 1 (4 oz.) can chopped green chilies
- 1 c. shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- Optional: cooked, crumbled bacon
- Cook chicken in a skillet or boil until tender. Set aside. Combine soup and sour cream in a bowl and set aside. In a medium sauce pan over medium heat, melt butter and saute onions and chili powder. Remove heat and add chicken, green chilies, and 3 Tbsp. of soup mixture. Bacon and a little cheese may be added. Spread half of the soup mixture in a shallow baking dish. Along one side of each tortilla, spread about 1/4 c. chicken mixture. Roll up each tortilla around filling and place seam side down in pan. Spread remaining soup mixture over enchiladas. Sprinkle cheese on top. Bake at 350 for 25 minutes.
chicken, condensed cream, sour cream, butter, onion, chili powder, green chilies, shredded cheese, flour tortillas, bacon
Taken from www.cookbooks.com/Recipe-Details.aspx?id=114324 (may not work)