Friday, September 12, 2008

Family Food Faves

If you are craving a creamy, cheesy, somewhat spicy comfort dish, give this a try. I serve it up with cheesy-topped refried beans and a tossed green salad. It's not too spicy - my boys love them!

Creamy Chicken Enchiladas
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
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 (I only use 5-6)
1 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish.
5. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish.
6. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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1 comment:

Leilanni said...

I'll have to give this a try (for the chicken eaters in our house!) I love making enchiladas but the sauce is always too spicy for Ellie . . .this looks like a great one to try!