Amazing Chicken Enchiladas!

I've had chicken enchiladas on the brain for a few days, and pretty much just had to have them. I got this recipe a few years ago from Allrecipes.com, but have altered it since then and made it my own. It it one of our favorites!

Ingredients:
2 cups cooked chicken breast ( I use more to make it more filling.)
1 tablespoon margarine
1/2 onion, chopped (i omitted mine though. i don't care for onion too too much, so I used dried onion and onion powder instead)
1 tsp chili powder
1 4oz can chopped green chilies
1 can (10.75 oz) cr. of chicken soup
approx 2/3 cup sour cream
dash of cumin
1 cup shredded cheese of choice (I used Mexican mix)
8 flour tortillas




1. If you have a crock pot, use it for sure for the chicken. Cook the chicken with banana peppers rings and some juice from them, (if you have them) all day, and then shred the chicken. After that, add a forkful of chopped green chilies, a dash of cumin, couple dashes of dried onion, and a couple good spoonfuls of sour cream. ( I used fat free). Make sure you have 1/2 cup sour cream set aside. Cook the chicken for about another hour then. Melt the margarine in a frying pan, and add the chili powder and some more dried onion and also onion powder, or this is where you add the onion. If you use the onion, cook until onion is clear.

2. Add the chicken to the pan. If you don't have a crock pot, cut up the chicken in small pieces and cook it in with the onions until done. Add the rest of the can of green chilies. In a separate bowl, mix the 1/2 cup remaining sour cream, and the can of cr. of chicken soup together. Add about 3 Tbls of the soup mix into the cooked chicken.


3. In a greased 9x13 pan, spread enough of the soup mixture to make a nice layer on the bottom. Dish the cooked chicken mix into the tortillas, approx. 1/4 cup into each, and roll up, placing seam side down in the pan. (I cooked extra chicken so I could stuff the tortillas nice and full).


4. Cover the enchiladas in the remaining soup mix, using a spatula. Sprinkle the cheese on top. (I also use extra cheese.) Bake in a preheated oven at 350 for about 25 min, or until cheese is bubbly.

Bon appetit!