Chicken Enchiladas

1. 1

   Preheat oven to 375u00b0.

2. 2

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

3. 3

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

4. 4

   Stir in chicken, green chilies and 2 tablespoons soup mixture.

5. 5

   Remove from heat.

6. 6

   In center of each tortilla, spread about 1/4 cup of chicken mixture.

7. 7

   Fold sides over filling; place, seam side down, in greased 9 x 13-inch pan or baking dish.

8. 8

   Spread remaining soup mixture over enchiladas.

9. 9

   Cover with foil; bake for 15 minutes.

10. 10

    Sprinkle with cheese.

11. 11

    Bake, uncovered, 5 more minutes, until cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.