This dish is so quick to prepare. It's much easier and faster than filling and rolling traditional enchiladas. AND it's delicious! You can add a small can of jalapenos along with the green chilies for a little kick!
1 pound boneless skinless chicken, cut into small pieces
1 onion, chopped
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cans cream of chicken soup
1 cup sour cream
2 cans (4ounce) green chilies
2 cups cheddar cheese, shredded
8 flour tortillas, cut into strips about 1 inch wide
Heat olive oil over medium heat in a large skillet. Add chicken, cook in oil until lightly browned. Add onion, pepper and garlic powder. Cook until onions are tender and chicken is cooked throughly. Add soup, sour cream and chilies, stir until well combined. In a greased 9"x13" glass baking dish, layer half of the tortillas, half of the chicken mixture, and half of the cheese. Repeat. Bake at 350 degrees for 30 minutes.
It''s great on it's own, but you may serve with any of the following: