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Country Kitchen
October 1, 2007 Previous Recipe | Next Recipe
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CABBAGE CASSEROLE
CHICKEN POT PIE
CHICKEN ENCHILADAS
CUCUMBER SALAD
Chocolate Upside-Down Cake
SALMON BALLS
PINEAPPLE AU GRATIN
MEXICAN CORNBREAD
FRUITY CREAM CHEESE PIE
CHICKEN SALAD
EASY BANANA NUT BREAD
CHICKEN ENCHILADAS

1 (10-ounce) can cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4-ounce) can chopped green chili peppers, drained
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In a small bowl mix soup and sour cream; set aside.
Melt margarine in medium sauce pan over medium high heat. Add onion and chili powder and sauté until tender. Stir in chicken, chili peppers, and 2 tablespoons soup mixture. Cook and stir until heated through.
Spread ? cup of soup mixture in a 9- by 13-inch baking dish. Spoon about ? cup chicken mixture down the middle of each tortilla. Roll up tortillas, and place seam side down in the baking dish. Spoon remaining soup mixture on top and sprinkle with cheese.
Bake 25 minutes or until bubbly and lightly browned.





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