Chicken Enchiladas

I know, I know, everyone is waiting for pictures from the cruise...sorry! You'll have to wait just a little longer. I've got about 3,000 pictures to sort through and pick from and I've been keeping busy, so I haven't gotten a chance yet. I will though, I promise.

For now, here's a yummy recipe for you to experiment with. Jon said to say he REALLY likes this meal :)

Chicken Enchiladas

INGREDIENTS
~ 2 cups shredded, cooked chicken
~ 1 can cream of chicken soup
~ 1/2 cup sour cream
~ 2 Tbsp. butter
~ 1/2 cup chopped onions
~ 1 tsp. Chili powder
~ 1 can (4oz) chopped green chilis
~ 8 flour tortillas
~ 1 cup shredded Mexican cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. In small bowl stir soup and sour cream until well blended.

3. In 2 quart sauce pan over medium-heat, melt butter and cook onions with chili powder until onions are tender, stirring often. Stir in chicken, chilis and 2 tablespoons of the soup mixture. Remove from heat.

4. Spread about 1/4 cup of chicken mixture along center of each tortilla. Fold sides over filling and place seam-side-down in greased 9x13 baking dish. Spread remaining soup mixture over enchiladas. Cover with foil and bake 15 minutes.

5. Sprinkle cheese on top and bake uncovered an additional 5 minutes or until cheese is melted and bubbly.

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I serve my enchiladas with a side of Spanish rice which I make from a quick and easy Lipton or Rice-A-Roni packet. In the picture the red decor on the food is Jon's hot sauce - which he adds to everything he eats.