Tacos, Burritos, and Enchiladas: Chicken Enchiladas V | Submitted By: Jeri Reed

1 (10.75 ounce) can condensed cream of chicken soup1/2 cup sour cream1 tablespoon margarine1 onion, chopped1 teaspoon chili powder2 cups chopped cooked chicken breast1 (4 ounce) can chopped green chile peppers, drained8 (8 inch) flour tortillas1 cup shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Amount Per Serving  Calories: 352 | Total Fat: 16.9g | Cholesterol: 50mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 352

Total Fat: 16.9gCholesterol: 50mgSodium: 794mgTotal Carbs: 30.6g    Dietary Fiber: 0.5gProtein: 19.2g VIEW DETAILED NUTRITION
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