Chicken Enchiladas V

Name: Chicken Enchiladas V
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 113 grams chopped green chile peppers, drained; 1 teaspoon chili powder; 305 grams condensed cream of chicken soup; 473 milliliters chopped cooked chicken breast; 8 8-inchs (8 inch) flour tortillas; 1 Tbsp margarine; 1 onion, chopped; 237 milliliters shredded Cheddar cheese; 118 milliliters sour cream

The recipe Chicken Enchiladas V could satisfy your Mexican craving in around 45 minutes. For $1.55 per serving, you get a main course that serves 8. One portion of this dish contains about 20g of protein, 16g of fat, and a total of 352 calories. A mixture of cheddar cheese, onion, margarine, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a small bowl mix the soup and sour cream; set aside.

Ingredients you will need

Sour Cream

Soup

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Bowl

Melt margarine in a medium saucepan over medium high heat.

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Margarine

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Sauce Pan

Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

Ingredients you will need

Chili Pepper

Chili Powder

Whole Chicken

Onion

Soup

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.

Ingredients you will need

Tortilla

Whole Chicken

Soup

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Baking Pan

Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

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Tortilla

Cheese

Roll

Soup

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Baking Pan

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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Oven

Equipment

Ingredients

Servings:

113grams

chopped green chile peppers, drained 1teaspoon

chili powder 305grams

condensed cream of chicken soup 473milliliters

chopped cooked chicken breast 88-inchs

(8 inch) flour tortillas 1Tbsp

margarine 1

onion, chopped 237milliliters

shredded Cheddar cheese 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.