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
Preheat the oven to 350 stages F (175 tiers C).
Mix soup and bitter cream in a small bowl; set aside.
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.
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.
Bake in the preheated oven till bubbly and gently browned, about 25 minutes.