Chicken Enchiladas
Serves: 8-9 enhiladas
  • 1 can cream of chicken soup
  • ½ cup sour cream
  • 2 tablespoons butter
  • ½ cup chopped onion
  • ½ teaspoon chili powder
  • 2 cups diced cooked chicken (about 3 small chicken breasts, 6-8 tenders)
  • 1 (4 oz.) can chopped green chilies
  • 8-9 flour tortillas
  • cheddar or jack cheese (or mix of both is great!) amount is up to you - make it as cheesy or not-cheesy as you like!
  • salsa, cilantro, avocado, etc. for topping
  1. Preheat oven to 375 degrees.
  2. In a small bowl, mix together soup and sour cream. Set aside.
  3. Melt butter in a large skillet over medium heat. Add onions and chili powder. Cook until the onions are tender. Stir in chicken, chilies and 2 tablespoons of the soup mixture. Heat through and remove from heat.
  4. Spread ¼ cup of chicken mixture on each tortilla. Roll up tightly and place, seam side down, in a greased 9x13 baking dish. Spread the remaining soup/sour cream mixture evenly over the enchiladas. Cover tightly with foil and bake for 15-20 minutes. Remove foil and add the cheese. Bake for 5 more minutes, then broil until cheese is golden. Serve with desired toppings.
Recipe by Dinner and a Family at