1 med. onion – diced
1 Tbsp. butter
1 can cream of Chicken and Mushroom soup
2 can’s diced chicken – or – 2 cups chicken diced
1 can drained tomatoes – diced or 1 can Rotel (for more kick!)
1/2 cup sour cream
1 tsp. Chili powder
1 can green chili’s
Shredded cheese
6 warm flour tortillas
In a medium saucepan melt butter and saute’ onions and chili powder until tender. In small bowl, mix the can of soup with sour cream. To onion mixture, add tomatoes, chili’s, Chicken and 2 Tbsp. of soup mixture. Mix well.
Spread 1/2 cup mixture on bottom of lightly greased 13×9 baking dish. To tortilla’s, add two heaping spoons of chicken mixture and a bit of shredded cheese. Roll, fold in the ends and place in pan. Repeat for the remaining tortillas. Spread the rest of the soup mixture on the top of the enchiladas and any remaining chicken mixture (if there is any). Then top with shredded cheese and bake at 350* for 20 minutes or until heated through.
The Gingham Cottage 