Chicken Enchiladas

Today I want to share another family favorite with you.  This recipe is super easy, which is why I like it, and super yummy, which is why my family likes it. 



Chicken Enchiladas

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

1.  Preheat over to 350 degrees
2.  In a small bowl mix the soup and sour cream; set aside.
3.  Melt margarine in a pan 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.
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.

5. Roll up tortillas, and place, seam-side-down, in the baking dish.  Spoon remaining soup mixture on top, and sprinkle with cheese.

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

7.  Enjoy!