Chicken Enchiladas

1. 1

   Preheat oven to 375 degrees.

2. 2

   In small bowl, stir together soup and sour cream until smooth, set aside.

3. 3

   In 2 quart saucepan, over medium heat, in hot butter, cook onion and chili powder, until tender.

4. 4

   Stir in chicken, chilies and two tablespoons of soup mixture.

5. 5

   Remove from heat.

6. 6

   Along center of each tortilla, spread about 1/4 cup chicken mixture, fold sides over filling and place seam side down in greased 12 x 6 x 8 inch pan.

7. 7

   Spread remaining soup mixture over enchiladas.

8. 8

   Cover with foil.

9. 9

   Bake 15 minutes.

10. 10

    Sprinkle cheese on top.

11. 11

    Bake uncovered until cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.