(Submitted by Randy Cain)
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CHICKEN ENCHILADA (Submitted by Randy Cain) |
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1 can (10 � oz) Campbell's condensed cream of chicken soup � cup sour cream 1 tbls margarine or butter 1 medium onion chopped (about � cup) 1 tbls chili powder 2 cups of chopped cooked chicken 1 can (4 oz) chopped green chilis 8 flour tortillas ( 8 in) 1 cup shredded cheddar or monterey jack cheese 1. In a small bowl mix soup and sour cream. 2. In medium saucepan over medium heat, heat margarine or butter. Add onion and chili powder. Cook until tender. Add chicken, chilis and 2 tbls of soup mixture. 3. Spread � cup of soup mixture in 2 quart shallow baking dish. Along one side of each tortilla, spread about � cup of chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish. 4. Spread remaining soup mixture over enchiladas. Sprinkle cheese over soup mixture. Bake at 350 for 25 minutes or until hot. Serves 4. |