Chicken Enchiladas

I wanted to mix it up a little this week & try a new recipe. Instead of making tacos (which seems to be a norm in our house), I gave this recipe a whirl. One of my co-workers brought it in for a carry-in several months ago & it was delicious. And considering how much Brian loves Mexican food, I figured it would be a success. So here it is:

1 can cream of chicken soup
1/2 c. sour cream
2 Tbsp. butter
1/2 c. chopped onion
1 tsp. chili powder
2 c. diced, cooked chicken
4 oz. chopped green chilies
8 flour tortillas
1 c. shredded cheddar cheese

Preheat oven to 375 degrees. In a small bowl, stir together soup & sour cream until smooth. Set aside.

 In a 2-quart saucepan over medium heat, melt butter. Then cook onion & chili powder until onion is tender, stirring often. Stir in chicken, chilies, & 2 Tbsp of the soup mixture. Remove from heat. In the center of each tortilla, spread about 1/4 cup of the mixture. Fold sides over filling & place it seam side down in a greased 9x13 pan. Spread remaining soup mixture over the enchiladas.

Cover with foil & bake for 15 minutes. Sprinkle with cheese & bake another 5 minutes, uncovered, until cheese melts.

**I mirrored the recipe this time but will make some changes the next time I make it:

 - Make double the amount of chicken mixture (we like a lot of filling

in our enchiladas, plus I was only able to make 6 instead of the 8 tortillas it calls for)

- Add another tablespoon or so of the soup mixture to the chicken mixture

to make it creamier

- Add some extra 'kick' to it. Maybe a little salsa or more seasoning.

(We like spicy food!)



This was a quick & delicious meal that I can't wait to make again