Wednesday, January 23, 2008

Chicken Enchiladas

for mom - of course, I double this for our family ;)

4 servings

1 can cream of chicken soup (I use organic without MSG - 1 or two servings per can, instead of Campbells condensed chock full of MSG)
1/2 c sour cream
2 Tbsp butter
1/2 c chopped onions
1 tsp chili powder
2 c diced cooked chicken
1 (4 oz) can chopped green chilies (When I double the recipe, I half this, since we don't like an overpowering green chile taste)
8 flour tortillas
1 c shredded Mexican-blend cheese (or cheddar)

1. Heat oven to 375°F.
2. Stir soup and sour cream together in a bowl.
3. Heat butter in saucepan over medium heat.
4. Add onion and chili powder, cook until onion is tender.
5. Stir in chicken, green chilies, and 3 Tbsp of soup mixture.
6. Spread along center of each tortilla.
7. Roll, place seam side down in 12x8 baking dish.
8. Spread remaining soup mixture over enchiladas.
9. Bake, covered, for 15 minutes.
10. Uncover, sprinkle with cheese, and bake 5 minutes more.


Dot said...

This sounds yummy, and really easy to make.

By the way, I just tagged you for a meme.


ali said...

Sounds yummy, and easier than one I tried to make once...
I should stock up on some good organic cream soups- trying to cut down on the overly processed stuff, but still use things like that pretty often, so finding one without so many preservatives would be a good thing!

Adding to my list...

Dusti said...

These are very similar to the ones I grew up with.