Chicken Enchilada Casserole

Chicken Enchilada Casserole

1 can condensed cream of chicken soup (10 3/4)
1/2 cup sour cream
1 tablespoon butter
1 medium onion, chopped to = 1/2 cup
1 teaspoon chili powder
2 cups cooked, chopped chicken or turkey
1 can green chilies, chopped ( 4 ounces)
8 flour tortillas (8 inch)
1 cup shredded Cheddar or Monterey Jack Cheese (4 ounces)

Mix soup and sour cream.

In saucepan over medium heat, add butter. Now add onion and chili powder and cook till tender. Add the chicken, chilies and 2 tablespoons soup mixture.

Spread 1/2 cup soup mixture in a 2 qt shallow baking dish.

Along one side of each tortilla, spread about 1/4 cup chicken mixture. Roll up each tortilla around filling and place seam side down in baking dish.

Spread remaining soup mixture over each enchiladas. Sprinkle cheese over soup mixture. Bake 350 F for 25 minutes. Serve hot.

Serves 4.


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