Chicken Enchiladas
- Reviews 7
Ready In: 45 mins
Serves: 5-10
Yields: 10 tortillas
Ingredients
- 4 boneless skinless chicken breast halves
- 1 medium onion, chopped
- 1 can cream of chicken soup
- 1⁄2 cup sour cream
- 1⁄2 teaspoon chili powder
- 1 cup shredded cheddar cheese
- butter
- tortilla
Directions
- Cut chicken into chunks and cook in butter until done.
- Add onions and more butter if necessary.
- Saute until onions are tender.
- Add chili powder.
- In a seperate bowl, mix the sour cream and soup.
- Add half of mixture to the chicken and onions.
- Spoon SOME of the sour cream mixture into a 9 x 13 pan, coating the bottom (I use a glass dish and it works just as well as a metal pan).
- Spoon chicken mixture into tortillas and roll.
- Place tortillas in the baking pan, seam side down.
- Spread the rest of the cream mixture over the tortillas and sprinkle with cheese on top.
- Bake at 350 for 25 minutes.
- Serve hot.
- If there's any left over sour cream or sour cream mixture, serve it as well!
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