Sunday, October 19, 2008

Creamy Chicken Enchiladas


1 can cream of chicken soup
1 onion
1 teaspoon chili powder
1/2 cup of sour scream or as I like to call it "scream" (I have worked in too many restaurants!!)
1 tablespoon of butter
1 small can of chopped green chilies
Shredded much or as little as your heart desires. I love cheese!
1 pack of tortillas
2 cups cooked cubed chicken. I normally get a rotisserie chicken and cube or shred it.


Mix the soup and the 'scream' together in a bowl and set aside
Saute butter, onion and chili powder
Stir in chicken, green peppers and 2 tablespoons of soup mixture
Spread 1/2 of soup mixture in bottom 9X13 pan (just to coat the bottom....)
Then put mixture in tortillas and roll up, put in dish seam side down, until you are out of the torts or the chicken mixture, which ever comes first
Spoon rest of the soup mixture over the top of the torts and top with CHEESE!

Bake at 350 degrees for 25-30 minutes or until bubbly....

And ENJOY~ WE did! and forgot to take a picture until we were done eating!!!

1 comment:

Kaitlin said...

Yummy these sound great!