Mexican Chicken Enchiladas Recipe

Mexican Chicken Enchiladas Recipe


1/2 cup sour cream
8 flour tortillas
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chili powder
1 cup shredded cheddar cheese
2 cups diced cooked chicken
1 (4 ounce) can chopped green chilies
1 (10 3/4 ounce) can cream of chicken soup


Heat oven to 375°F.In small bowl, stir soup and sour cream together. Heat butter in saucepan over medium heat. Add onion and chili powder, cook until onion is tender. Stir in chicken, green chilies, and 3 TBS of soup mixture. Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in 12×8 baking dish. Spread remaining soup mixture over enchiladas. Bake, covered, for 15 minutes. Uncover, sprinkle with cheese, and bake 5 minutes more.

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