Chicken Enchilada Recipe

The history of wrapping food inside tortillas goes back to the Aztecs. 

An authentic Mexican enchilada is sold as a street snack, and the American version is served as an entrée.  Many recipes use ground or shredded beef as the meat ingredient.  Enjoy this chicken enchilada recipe as a nice alternative. 

This is an easy meal for any night of the week.  Add a green leafy salad and some corn chips for a complete meal.  Keep it mild by using a small amount of green chilies. 

Spice it up by adding some jalapeño peppers and extra chili powder.

Ingredients:

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Preparation:

In a small bowl combine the soup and sour cream then set aside.

Melt butter in a medium saucepan over medium heat.

Add the onion and chili powder saute until tender.

Stir in the chicken, chile peppers, and 2 tablespoons of the soup/sour cream mixture. Stir until heated through.

Spread 1/2 cup of the soup mixture into a 9x13 inch baking dish.

Spoon about 1/4 cup of the chicken mixture into the center of each tortilla.

Roll up tortillas and place, seam-side-down, into the baking dish.

Spoon the remaining soup mixture onto the top, and sprinkle with cheese.

Bake 25 minutes in a 350 degree oven, or until lightly browned and bubbly.