A creamy chicken enchilada recipe that is easy to make.
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Heat oven to 375°F.
In small bowl, stir soup and sour cream together.
Heat butter in saucepan over medium heat.
Add onion and chili powder, cook until onion is tender.
Stir in chicken, green chilies, and 3 TBS of soup mixture.
Spread 1/4 cup mix along center of each tortilla.
Roll, place seam side down in 12x8 baking dish.
Spread remaining soup mixture over enchiladas.
Bake, covered, for 15 minutes.
Uncover, sprinkle with cheese, and bake 5 minutes more.