Chicken Enchiladas with Cream of Chicken Soup

Ingredients

• 1 can condensed cream of chicken soup , 10.5 ounce
• 0.5 cups sour cream
• 1 tablespoon margarine
• 1 onion , chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken breast
• 1 can chopped green chile peppers , 4 ounce
• 8 flours tortillas , 8 inch
• 1 cup shredded Cheddar cheese

Instructions

1. 1

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

2. 2

   Mix soup and sour cream in a small bowl; set aside.

3. 3

   Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

4. 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-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

5. 5

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