Chicken Enchiladas - cooking recipe

Ingredients

2 diced skinless, boneless chicken
1 small onion, diced
1 Tbsp. margarine
1 can cream of mushroom soup
1 can creamed corn
1 Tbsp. chili powder
8 or 10-inch flour tortillas
sour cream
shredded cheese
black olives
tomatoes

Preparation

Melt butter, saute onions and chicken; cook until tender.
Add next 3 ingredients, heat through and add 1 cup sour cream.
In greased 9 x 13-inch glass pan, spread 1/3 cup of sauce evenly. Use 1/4 cup to fill tortilla shells.
Place filled tortillas over sauce in pan.
Pour remaining sauce over rolled tortillas.
Top with cheese and bake 20 to 30 minutes at 350\u00b0.
Top with olives, tomatoes and sour cream.