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Chicken Enchiladas with Cream of Chicken Soup


1 (10.5 ounce) can condensed cream of hen soup
½ cup bitter cream

1 tablespoon margarine
1 onion, chopped

1 teaspoon chili powder
2 cups chopped cooked fowl breast


1 (4 ounce) can chopped inexperienced chile peppers, drained
8 (8 inch) flour tortillas

1 cup shredded Cheddar cheese

Step 1
Preheat the oven to 350 stages F (175 tiers C).

Step 2
Mix soup and bitter cream in a small bowl; set aside.


Step 3
Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté till tender. Stir in chicken, chile peppers, and two tablespoons of the soup mixture. Cook and stir till heated through.

Step 4
Spread half cup of the soup combination in a 9×13-inch baking dish. Spoon about 1/4 cup of the roostercombination down the middle of every tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon final soup combination on top, and sprinkle with cheese.

Step 5
Bake in the preheated oven till bubbly and gently browned, about 25 minutes.

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