- SOUR CREAM CHICKEN ENCHILADAS

Tonight Kurt had a rare early shift. He usually works late on Wednesday night. I told him I'd cook something yummy, and I did, if I do say so myself. This recipe's a keeper:

Sour Cream Chicken Enchiladas

INGREDIENTS:

1 (10.75 ounce) can cream of chicken soup (I use 98% fat free)
1 cup sour cream (I use low fat)
1 TBLS margarine
1 onion, chopped
1 tsp. chili powder
2 cups chopped, cooked chicken breast (I've used rotisserie chicken too)
1 (4 oz.) can chopped green chili peppers, drained
8 (10 inch) flour tortillas
1-2 cups shredded cheddar or monterey jack cheese

DIRECTIONS:

1. Preheat oven to 350 degrees
2. In a small bowl, mix the soup and sour cream, set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder.
Saute until tender. Stir in the chicken, chili peppers, and 2 TBLS of the soup mixture. Cook
and stir until heated through.
4. 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.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.