Ingredients
Instructions
- Mix soup and sour cream and set aside.
- Heat butter in medium saucepan.
- Add onions and chili powder and cook until onions are tender.
- Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
- Spread 1/2 cup of the soup mixture into a 9x13 pan.
- Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
- Spread remaining sauce mixture on top, and cover with cheese.
- Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
- Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
- Suggestion: Serve with salsa and chips for a great meal!
- Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.