🍳 Instructions
Preheat oven to 375°F (190°C).
In a small bowl, mix the soup and sour cream.
In a saucepan, melt butter over medium heat. Add onion and chili powder; cook until onion is tender.
Stir in chicken, green chilies, and 3 tablespoons of the soup mixture.
Spoon about ¼ cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in a greased 12×8-inch baking dish.
Spread the remaining soup mixture over the enchiladas.
Cover and bake for 15 minutes. Uncover, sprinkle with cheese, and bake for another 5 minutes until cheese is melted.
This version serves 4 and has about 614 calories per serving.
Want a spicier or lighter version? I can share alternatives like chipotle-style or low-cal enchiladas too!
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