For a spicier kick, add a pinch of cayenne pepper to the chicken mixture. To prevent tortillas from tearing, warm them slightly before filling. Leftovers can be stored in the refrigerator for up to 3 days.
Indulge in the comforting embrace of Chicken Enchiladas, where tender chicken and zesty chile peppers unite within soft flour tortillas, blanketed in a creamy sauce and melted Cheddar. A simple yet satisfying dish perfect for weeknight dinners.
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Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
Recipe View Mix soup and sour cream in a small bowl; set aside. (2 minutes)
Recipe View Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. (10 minutes)
Recipe View Spread 1/2 cup of the soup mixture in a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas and place, seam-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. (15 minutes)
Recipe View Bake in the preheated oven until bubbly and lightly browned, about 25 minutes. (25 minutes)
For a spicier kick, add a pinch of cayenne pepper to the chicken mixture. To prevent tortillas from tearing, warm them slightly before filling. Leftovers can be stored in the refrigerator for up to 3 days.
Willa Pfeffer
Feb 14, 2025I added a can of diced tomatoes to the chicken mixture for extra flavor and it was delicious!
Elaina Vandervort
Aug 25, 2022This recipe was a lifesaver on a busy weeknight! My family loved it.
Claud Hand
Jul 17, 2021So easy to make, and it's become a regular in our meal rotation.