Today when my son requested Mexican food, this recipe came to mind. My Godson made it for us many years ago, and I had forgotten it until recently. It's simple, soothing food. It's not too spicy, but if you like more flavors, by all means add more spice. serves 8-10
1 can cream of chicken soup (or use magic mix)
1/2 c. sour cream
1 Tbsp. butter
1 onion, chopped
1 tsp. chili powder
1 1/2-2 cups cooked chicken breasts, chopped
1 (4 oz) can chopped green chile peppers, drained
8-10 (8 inch) flour tortillas
1 cup co-jack cheese
Preheat oven to 350. In a small bowl, mix the soup and sour cream; set aside.
Melt butter over medium heat. Add onion and chile powder and saute until tender. Stir in the chicken, chile peppers, and 2 Tbsp. of soup mixture. Cook and stir until heated through. Spread 1/2 c. soup mixture in the bottom of a 9*13 baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up tortilla and place seam side down in baking dish. Spoon remaining soup mixture on top. and sprinkle with cheese.
Bake 25 minutes in a preheated oven.
