Chicken Enchiladas

I need to get another casserole dish...and I also need to stop topping my casseroles with cheese...everything looks the same! :P

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

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

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.

Yield: 4 servings

Source: allrecipes.com

Thoughts: Yum! It was really delicious but really heavy...there should be a way to lighten it up but I'm not so good at the substitutions yet :) I got pre-cooked chicken breast from the deli and chopped it up into little cubes for the filling, and that turned out really good! I think I'm more of a fan of the red enchilada sauce, so the next time I try to make enchiladas I'll probably go in that direction, but this is a pretty good and easy recipe for "white" enchiladas.

Rating: 4