Categories: Dinner, Mexican

Ingredients

• 1 can Cream of Chicken (or Celery) soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 2 teaspoon butter or margarine
• 1/2 cup chopped onion
• 4 ounce can green chilies
• 8 flour tortillas
• 1 cup cheddar cheese, shredded
• cooked chicken, chopped

Directions

1. Preheat oven to 375°.

2. Mix soup and sour cream in a bowl.

3. Cook onion, butter, chicken, chilies, and chili powder until chicken and onions are cooked completely.

4. Remove from heat and add 2 Tablespoons of soup mixture.

5. Spread enchilada mixture onto tortillas, roll up and place seam side down in a shallow baking pan.

6. Cover enchiladas with remaining soup mixture and cover with aluminum foil.

7. Bake for 15 minutes.

8. Sprinkle cheese over top of enchiladas and bake for another 5 min. uncovered.

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