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