Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) can condensed cream of chicken soup

  2. 1/2 cup sour cream

  3. 1 tablespoon margarine

  4. 1 onion, chopped

  5. 1 teaspoon chili powder

  6. 2 cups chopped cooked chicken breast

  7. 1 (4 ounce) can chopped green chile peppers, drained

  8. 8 (8 inch) flour tortillas

  9. 1 cup shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. 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-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.


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