Chicken Enchiladas

By shuber

Ingredients

• 3 C. cooked, chopped chicken
• 1 potato, peeled, shredded, and rinsed under cold water
• 3/4 C. diced onion
• 3/4 C. diced green bell pepper
• 1 C. sour cream
• 1 1/2 tsp. ground pepper
• 1 can condensed cream of chicken soup
• Salsa or enchilada sauce

Details

Servings 8

Preparation

Step 1

Grated Monterey Jack and cheddar cheese
Mix the first seven ingredients together until well combined. Lay a tortilla on the counter, and place an ice cream scoop of chicken mixture in the middle. Roll up, spreading the filling the length of the tortilla. Place on a greased baking sheet seam side down. Repeat with remaining ingredients. You may freeze the enchiladas at this point. When ready to serve, place in baking dish and pour enchilada sauce over top to cover. Generously sprinkle with cheese. Bake at 400 degrees for 20 minutes. Serve with a dollop of sour cream and salsa.