Ingredients
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1 (10.5 ounce) can condensed cream of chicken soup
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½ cup sour cream
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1 tablespoon margarine
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1 onion, chopped
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1 teaspoon chili powder
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2 cups chopped cooked chicken breast
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1 (4 ounce) can chopped green chile peppers, drained
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8 (8 inch) flour tortillas
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1 cup shredded Cheddar cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix soup and sour cream in a small bowl; set aside.
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Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté until tender. Stir in chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
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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-sides-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
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Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
Nutrition Facts (per serving)
352 | Calories |
17g | Fat |
31g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 352 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 7g | 34% |
Cholesterol 51mg | 17% |
Sodium 794mg | 35% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 19g | 38% |
Vitamin C 11mg | 12% |
Calcium 229mg | 18% |
Iron 2mg | 11% |
Potassium 172mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.