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<blockquote data-quote="moreluck" data-source="post: 214453" data-attributes="member: 1246">Speedy White Chicken Enchiladas&nbsp;2 (10 3/4 ounce) cans cream of chicken soup &nbsp;3/4 cup sour cream1 tablespoon butter or margarine 1 large onion (chopped) 2 teaspoons chili powder 26 ounces shredded chicken 2 (4 ounce) cans chopped green chilies 10 flour tortillas 2 cups shredded cheese<ol>
<li data-xf-list-type="ol">Mix soup and sour cream and set aside.</li>
<li data-xf-list-type="ol">Heat butter in medium saucepan.</li>
<li data-xf-list-type="ol">Add onions and chili powder and cook until onions are tender.</li>
<li data-xf-list-type="ol">Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.</li>
<li data-xf-list-type="ol">Spread 1/2 cup of the soup mixture into a 9x13 pan.</li>
<li data-xf-list-type="ol">Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.</li>
<li data-xf-list-type="ol">Spread remaining sauce mixture on top, and cover with cheese.</li>
<li data-xf-list-type="ol">Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.</li>
<li data-xf-list-type="ol">Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.</li>
<li data-xf-list-type="ol">Suggestion: Serve with salsa and chips for a great meal!</li>
<li data-xf-list-type="ol">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.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 214453, member: 1246"] Speedy White Chicken Enchiladas 2 (10 3/4 ounce) cans cream of chicken soup 3/4 cup sour cream 1 tablespoon butter or margarine 1 large onion (chopped) 2 teaspoons chili powder 26 ounces shredded chicken 2 (4 ounce) cans chopped green chilies 10 flour tortillas 2 cups shredded cheese [LIST=1] [*]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.[/LIST] [/QUOTE]

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