Chicken Enchiladas

This recipe works great for the freezer, too.  You can freeze the filling and then wrap the enchiladas later or you can freeze the enchiladas once they’re already made. Just thaw and re-heat.

1 can cream of chicken soup
½ c. sour cream
2 T. butter
1 onion, chopped
1 t. chili powder
2 c. cooked, diced chicken
½ can green chilies
8 flour tortillas
1 c. shredded cheese

Preheat oven to 375.  Stir together soup and sour cream; set aside.  Over medium heat, cook onion and chili powder in butter, stirring often.  Stir in chicken, chilis and 2 T. of soup mixture.  Remove from heat.  Spread about ¼ c. mixture down center of each tortilla & place in 9×13 dish.  Spread remaining soup mixture over enchiladas.  Cover & bake for 15 minutes.  Sprinkle with cheese and bake uncovered an additional 5 minutes.

Serve with salsa, guacamole and/or sour cream, if desired.


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