For this chicken enchilada recipe with cream of chicken soup, spicy chicken and chile peppers are rolled up in flour tortillas and baked with Cheddar cheese on top. This is an easy, comforting dish that you will love.
Ingredients
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- sour cream: 0.5 cup
- margarine: 1 Tbsp
- onion: 1 piece (chopped)
- chili powder: 1 tsp
- cooked chicken breast: 2 cups (chopped)
- green Chili peppers: 1 can (4 ounce can, drained, chopped)
- flour tortillas: 8 piece (8 inch)
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix soup and sour cream in a small bowl; set aside.
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Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
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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-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
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Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
