chicken enchilada for leftover chicken

Name: Chicken Enchilada for leftover chicken
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: Southwestern
Ingredients: 1 can(s) cream of chicken soup; 1/2 cup(s) sour cream; 2 tablespoon(s) butter; 1/2 cup(s) chopped onions; 2 cup(s) chicken cooked and shredded; 1 teaspoon(s) chili powder; 1 tablespoon(s) green chilis, chopped; 8 - flour tortillas; 1 cup(s) cheddar cheese, shredded

24 Pinches

Jennifer P.

Nashville, TN

Updated on Mar 2, 2014

Great for leftover chicken. My kids love this.

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prep time 10 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

1 can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onions
2 cups chicken cooked and shredded
1 teaspoon chili powder
1 tablespoon green chilis, chopped
8 - flour tortillas
1 cup cheddar cheese, shredded

How To Make chicken enchilada for leftover chicken

Step 1

Mix soup with Sour cream.

Step 2

Sautee onions in butter with chili powder and green chilies.
Step 3

mix chicken and onion mixture. Add 2 Tablespoons of sour cream mixture and stir.
Step 4

Roll 1/4 cup chicken mixture in each flour tortilla and place in casserole dish.
Step 5

Cover filled tortillas with remaining soup. Bake 375 degrees for 15 minutes, add cheese and bake additional 15 minutes.
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