Chicken Enchilada for leftover chicken
Ingredients
- 1 can(s)
- cream of chicken soup
- 1/2 c
- sour cream
- 2 Tbsp
- butter
- 1/2 c
- chopped onions
- 2 c
- chicken cooked and shredded
- 1 tsp
- chili powder
- 1 Tbsp
- green chilis, chopped
- 8
- flour tortillas
- 1 c
- cheddar cheese, shredded
How to Make Chicken Enchilada for leftover chicken
- 1Mix soup with Sour cream.
- 2Sautee onions in butter with chili powder and green chilies.
- 3mix chicken and onion mixture. Add 2 Tablespoons of sour cream mixture and stir.
- 4Roll 1/4 cup chicken mixture in each flour tortilla and place in casserole dish.
- 5Cover filled tortillas with remaining soup. Bake 375 degrees for 15 minutes, add cheese and bake additional 15 minutes.
