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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) cooked chicken breast chopped |
1/2 cup(s) sour cream |
1 tablespoon(s) margarine |
1 whole(s) onion chopped |
1 teaspoon(s) chili powder |
1- 4 oz can(s) chopped green chili peppers drained |
8- 8 in whole(s) flour tortillas |
1 cup(s) shredded cheddar cheese |
10 3/4 ounce(s) can condensed cream of chicken soup |
Directions:
1. Preheat oven to 350 degrees. 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 2 T 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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