Chicken enchilada 2

Chicken enchilada 2

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    chicken cooked and deboned (use rotisserie)

  • 1

    16 oz carton sour cream

  • 1

    can Cream of Chicken soup

  • 1

    bell pepper, chopped

  • 1

    onion, chopped

  • 1

    tablespoon chili powder

  • 1

    bag shredded cheddar cheese

  • 1

    bag mozzarella cheese

  • 10

    flour tortillas

Directions

Cook onions, peppers and chili powder until tender. Mix Cream of Chicken soup and sour cream together well; set aside. When peppers are ready, combine with chicken and one tablespoon of soup/sour cream mixture to bind. For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do this until all tortillas are used. Place tortillas in a glass casserole dish. Pour soup and sour cream mixture over top; sprinkle with cheeses. Bake in 350°F oven until bubbly and slightly brown. 30 minutes Submitted by: R. Keith


Nutrition

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