This is another recipe we got from my sister, Cyd King. They are creamy, and just great.

  • 1 can condensed Cream of Chicken soup
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 white onion, chopped
  • 1 teaspoon chili powder
  • 2 cups cooked chicken breast, cubed
  • 4 oz. can chopped green chilies
  • 8 inch flour tortillas
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon parsley, chopped
  • Sprinkle of paprika

Preheat oven to 350F.

Spray a 9×13 baking dish with non-stick spray.

In a small bowl, mix the soup and sour cream.

In a medium saucepan, melt the butter over medium high heat. Add the onion and chili powder and cook until tender, stirring occasionally.

Stir in the chick, chilies and 2 tablespoons of the soup mixture. Cook until heated through, stirring occasionally.

Spread 1/2 cup of the soup mixture on the bottom of the baking dish.

Spoon about 1/4 cup of the chicken filling on a tortilla, a little off center. Roll up the tortilla from that side, and place seam down in the baking dish. Repeat until the dish is filled.

Spread any remaining soup mixture on top of the enchiladas. Sprinkle with the shredded cheese, then the parsley and finally sprinkle a little paprika on top for color.

Bake at 350F for 25 minutes, or until bubbly and the top is lightly browned.

Prep Time: 20 min.
Cook Time: 25 min.
Serves: 8.

Notes

Source: Allrecipes, Cyd King.