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Bens Favorite Chicken Enchiladas

Source of Recipe


Meredith Breinholt






List of Ingredients



• 1 can Cream of Chicken or Cream of Celery Soup
  
• 1/2 C. sour cream
  
• 2 T. margarine or butter
  
• 1/2 C. onion, chopped
  
• 1 t. chili powder
  
• 2 C. cooked chicken or turkey, diced
  
• 1 can green chiles, chopped
  
• 8 flour tortillas
  
• 1 C. cheddar cheese
  






Instructions



1. Preheat oven to 375.
   
   
2. In a small bowl, stir together the soup and sour cream until it's smooth.
   
   
3. In a 2 qt. saucepan over medium heat, melt margarine, cook onion and chili powder until the onion is tender, stirring often.
   
   
4. Stir in the chicken, chilies, and 2 T. of the soup mixture.
   
   
5. Remove from heat.
   
   
6. To make the enchiladas - along the center of each tortilla, spread 1/4 C.* of the chicken mixture. Fold the sides over the filling and place seam side down in a greased (or use Pam) 12x8 baking dish.
   
   
7. Spread rest of soup mixture over enchiladas and cover with foil
   
   
8. Bake 15 minutes and sprinkle with cheese.
   
   
9. Bake uncovered another 5 minutes to melt cheese.
   
   
10. *I actually put more of the filling in each tortilla and then usually just make 4 or 5 enchiladas that are a little more full as opposed to the 8 that the recipe makes.