1 cup chopped onions
2 tbsp cooking oil
3 cups of cubed, cooked chicken
2 tbsp taco seasoning
1 Tbsp chili powder
1 tsp salt
1/4 tsp pepper
3 cans cream of chicken/mushroom soup
1 1/2 cups sour cream
6-10 flour tortillas, broken into small pieces
1 cup of cheese
Sauté onions in oil until soft. Stir in next 7 ingredients. Mix in torn up tortillas. Top with cheese and bake at 350 degrees until
hot and bubbly.
Note:
Use this recipe for enchiladas.
Roll the sauce into the tortillas.
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