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 Mexican Recipes » Chicken Enchiladas II

Chicken Enchiladas II

Category: Mexican
8 Servings
By: Unknown

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1 (10.75 oz) can condensed cream of chicken soup
1/2 cup sour cream
1 tbs margarine
1 onion, chopped
1 tsp chili powder
2 cups chopped cooked chicken breast
1 (4 oz) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
Preheat oven to 350F (175C).
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
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-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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