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Chicken Enchiladas with Cream of Chicken Soup

Chicken Enchiladas with Cream of Chicken Soup

These chicken enchiladas with cream of chicken soup are an easy, comforting dinner. Spicy chicken and green chiles are rolled in flour tortillas, topped with creamy sauce and Cheddar cheese, and baked until bubbly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-American, Tex-Mex
Calories: 352
Ingredients Method

Ingredients
  

  • 1 10.5 oz can condensed cream of chicken soup
  • ½ cup sour cream
  • 1 tbsp margarine
  • 1 onion chopped
  • 1 tsp chili powder
  • 2 cups cooked chicken breast chopped
  • 1 4 oz can chopped green chile peppers, drained
  • 8 8-inch flour tortillas
  • 1 cup shredded Cheddar cheese

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix soup and sour cream; set aside.
  3. Sauté onion and chili powder in margarine until tender.
  4. Add chicken, green chiles, and some soup mixture; heat through.
  5. Fill tortillas, roll, and place seam-side down in baking dish.
  6. Top with remaining soup mixture and cheese.
  7. Bake 25 minutes until bubbly and lightly browned.