Chicken Enchiladas V

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

In a small bowl mix the soup and sour cream; set aside.

Step: 3

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.

Step: 4

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.

Step: 5

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Per Serving: 352 calories; protein 19.2g; carbohydrates 30.6g; fat 16.9g; cholesterol 50.5mg; sodium 794.2mg.

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