Combine ingredients in a large bowl. Tear tortillas into small pieces and fold into mixture. Pour into greased 9x13 inch pan. Sprinkle top with reserved cheese. Bake at 350 degrees F for 30-40 minutes.
Cook onion in margarine, and stir in flour. Add broth (or bouillon) to flour mixture and cook until thickened. Remove from heat. Add sour cream. In large bowl, combine 1 cup of the sour cream mixture with the chicken. Add 1 cup cheese, chilies, pimento and chili powder, and mix well.
Dip each tortilla into remaining hot sour cream sauce to soften. Put a portion of chicken mixture in center of the tortilla and roll up like a crepe. Arrange, seam-side down, in a lightly greased 9x13 inch baking dish. Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover and refrigerate or bake immediately at 350 degrees F for 25-45 minutes.
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Ingredients
1/2 cup onions, chopped
1 Tbsp. butter
1 can cream of mushroom soup
1 can enchilada sauce
1 lb. chicken, cooked and cut into small pieces
10 soft shell tortillas
1 package cheddar cheese, shredded (8 oz.)
Directions
Cook the onion in butter until tender and mix in the soup, enchilada sauce and chicken. Cover the bottom of a casserole dish with two tortillas and spread some of the soup mixture on the tortillas. Top with 1/4 of the cheese. Keep layering this until the ingredients are gone. Top with the remaining cheese. Bake at 350 degrees F for 25 minutes.
By Robin from Washington, IA
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