Recipe: Chicken Enchiladas

I’m not the biggest fan of at-home Mexican-inspired meals, but this one is pretty decent for making several servings so there are leftovers for lunch.

1 can cream of chicken soup (make your own)
1/2 cup of sour cream
1 tbsp butter or margarine
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cook chicken (or turkey)
1 can chopped green chiles (about 4oz)
1 cup shredded cheese (your choice!)
8 flour tortillas

HEAT butter in saucepan
ADD onion and chili powder and COOK until tender
ADD chicken, chiles and 2 tbsp of soup-sour cream mixture
SPREAD 1/2 cup soup-sour cream mixture in 2-qt shallow baking dish
SPOON about 1/4 cup chicken mixture down center of each tortilla, roll up and place seam down in pan
SPOON remaining soup-sour cream mixture on top
SPRINKLE with cheese
BAKE at 350 degrees for 25 minutes

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