Today is Cinco de Mayo and I am featuring a chicken enchilada recipe that you can make with ingredients you have in your pantry. It is a family favorite at my house. It is comfort food at its best. So let’s get started.
Preheat your oven to 375 degrees. Then mix the can of cream of chicken soup and 1/2 cup of sour cream. Then set it aside. Cook the 1/2 cup chopped onion and 1 teaspoon chili powder in 2 tablespoons of butter until tender stirring occasionally. Stir in 2 cups of cooked chicken, 1 can of chopped green chilis and 2 tablespoons of the soup mixture.
Along the center of each tortilla spread 1/4 cup of this chicken mixture. Fold sides over filling and place seam side down in a greased 9″x13″ pan. Thanks for this website.
Spread remaining soup over the top.
Sprinkle with 1 cup of cheddar cheese, cover with foil, and bake for 15 minutes.
Chicken Enchiladas
Ingredients
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 2 cups diced cooked chicken
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1 (4.5 ounce) can chopped green chilis
- 6 flour tortillas
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees. Then mix the can of cream of chicken soup and 1/2 cup of sour cream. Then set it aside. Cook the 1/2 cup chopped onion and 1 teaspoon chili powder in 2 tablespoons of butter until tender stirring occasionally. Stir in 2 cups of cooked chicken, 1 can of chopped green chilis and 2 tablespoons of the soup mixture.Along the center of each tortilla spread 1/4 cup of this chicken mixture. Fold sides over filling and place seam side down in a greased 9"x13" pan.Spread the remaining soup over the top.Sprinkle with 1 cup of cheddar cheese, cover with foil, and bake for 15 minutes.
