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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. In a small bowl mix the soup and sour cream; set aside. | 3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. | 4. 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-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. | 5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream chicken soup	1	can	condensed	274.5	21.838	7.2589999999999995	17.5985
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
onion	1		chopped	64.0	14.944	1.76	0.16
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
chicken breast	2	cups	chopped cooked	-	-	-	-
green chile pepper	1	can	chopped drained	-	-	-	-
flour tortilla	8			-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.