Cobble Creek Kitchen

1 can cream of chicken soup
½ cup sour cream
1 Tbl margarine
1 medium onion chopped
1 tsp chili powder
2 cups of chopped cooked chicken
1 4 oz can chopped green chilies
8 flour tortillas (8 inch)
1 cup shredded cheddar cheese

Mix soup and sour cream.  In sauce pan, heat margarine and cook onion with chili powder until onion is tender.  Add chicken, chilies and 2 Tbl of soup mixture.  Spread ½ cup of soup mixture in 2 quart baking dish.  Spoon approx. ¼ cup of chicken mixture on tortilla and roll. Put seam side down in pan. Spread remaining soup mixture over enchiladas. Sprinkle cheese on top. Bake @ 350 for 25 minutes or until hot.

Submitted by: Kay Geldhill

Categories: Chicken , Kay Gledhill