Chicken enchilada 2

By á-8377

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

Preparation

Step 1

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