In small bowl, mix soup and sour cream and divide.
In medium saucepan over medium heat, melt margarine. Add onion and chili pwd. Cook until tender. Add chicken, chilies and 2 T soup mix.
Spread 1/2 c. soup mix in 2 quart shallow baking dish. Along one side of each tortilla, spread about 1/4 c. chicken mixture. Roll each tortilla around filling and place, seam-side down, in dish.
Spread remainder of soup mix over enchiladas. Sprinkle with cheese and bake at 350 for 25 min. or until hot.
Originally Submitted
5/16/2010
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