Chicken Enchiladas V

Servings: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
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Copyright 2009 Allrecipes.com; by Jeri Reed

Summary

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.

INGREDIENTS

2 cups Foster Farms Breast Tenders, chopped and cooked

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

1 (4 ounce) can chopped green chile peppers, drained

8  (8 inch) flour tortillas

1 cup shredded Cheddar cheese

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DIRECTIONS

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

2. In a small bowl mix the soup and sour cream; set aside.

3. 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.

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

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

NUTRITIONAL INFO

Calories   353 cal
Total Fat   16.9 g
Cholesterol   50 mg
Sodium   844 mg
Carbohydrates   30.7 g
Fiber   0.6 g
Protein   19.3 g

THIS RECIPE USES:

Foster Farms Breast Tenders

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MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew