Recipe by : Jennifer Lanteigne

Ingredients :
1 can Condensed Cream of chicken soup
1/2 cup Sour cream
2 tbsp Margarine or butter
1/2 cup Onion, chopped
1 tsp. Chili Powder
2 cups Chicken, cooked and diced
8 Flour tortillas
1 cup shredded cheddar or monterey jack cheese

Instructions :
1. Preheat oven to 375. In small bowl, stir together soup and sour cream until smooth. Set aside.

2. In a saucepan over medium heat, in hot margarine, cook onion and chili powder until onion is tender, stirring often. Sir in chicken, 2 tablespoons of soup mixture. Remove from heat.

3. To make enchiladas: Along centre of each tortilla, spread about 1/4 cup of chicken mixture; fold sides over filling and place seam-side down down in greased baking dish.

4. Spread remaining soup mixture over enchiladas. Cover with foil; bake 15 minutes. Sprinkle with cheese. Bake, uncovered 5 minutes more or until cheese melts.

Submitted_by : Jennifer Lanteigne
City : Mississauga
State : Ontario
Country : Canada

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