chicken enchiladas

its been way busy here! weve been moving into our new house, ive started my new job (I love it!) its great only working 3 days a week;) and celebrating our 1 year (yay!).

So its always a little nerve racking when your husband signs you up to make dinner for his family, but this recipe was perfect! It was way easy and WAY good- my bro-in-law said it was the best mexican food hes had since hes been home! thanks Grant! (even tho hes only been home for 2 weeks;)

1st i marinated the chicken in the crock for about 4 hours- i put chicken broth, brown sugar, fresh chives, and lots of pepper.

Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream (i also added green chili sauce)
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix the soup and sour cream; set aside.
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.
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.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.