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Chicken Enchiladas

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Course Main Course
Servings 6

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.