Original White Chicken Enchiladas

[no red sauce or tomatoes] 

White Chicken Enchiladas
~INGREDIENTS~
~Sauce~
1 can condensed cream of chicken soup
 3/4 cup sour cream

~Filling~
1/2 can refried beans 
1 tablespoon margarine
 1 onion, chopped
 1/2 tsp garlic powder
 1 tablespoon chili powder
 2 medium sized cooked chicken breast , chopped or shredded
 1  4 oz. can chopped green chile peppers, drained

6 (10 inch) flour tortillas
2 cups shredded Monterey Jack or Cheddar cheese

 ~DIRECTIONS~ 
 1 Put chicken in medium sauce pan and boil breasts for 15-20 minutes if thawed 0r 25 minutes if frozen. Preheat oven to 350 degrees F (175 degrees C).
2 In a small bowl mix soup and sour cream; set aside
 3 Melt margarine in a medium saucepan over medium high heat. Add onion, chile peppers, chili powder,  and garlic, saute until tender. Stir in the chicken, refried beans, and 1/4 cup of the cheese sauce. Cook and stir until heated through.
 4 Spread 1/2 cup of the sauce in a 9x13 inch baking dish. Spoon about 3/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish.
5. Pour remaining  sauce on top. Sprinkle with cheese
6. Bake , uncovered, 30 minutes in the preheated oven, or until bubbly and lightly browned.

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.