Speedy White Chicken Enchiladas

1. 1

   Mix soup and sour cream and set aside.

2. 2

   Heat butter in medium saucepan.

3. 3

   Add onions and chili powder and cook until onions are tender.

4. 4

   Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.

5. 5

   Spread 1/2 cup of the soup mixture into a 9x13 pan.

6. 6

   Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.

7. 7

   Spread remaining sauce mixture on top, and cover with cheese.

8. 8

   Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.

9. 9

   Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.

10. 10

    Suggestion: Serve with salsa and chips for a great meal!

11. 11

    Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.

* Per serving · 4 servings · Values may vary.

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