Chicken Enchiladas

By Roger829

Ingredients

• flour tortilla 1 package large (8)
• chicken breasts 3 , cooked and chopped
• salsa 1 (24-ounce) jar mild chunky
• cheese 2 (8-ounce) packages finely shredded mexican 4 cheese type
• cheddar cheese soup 2 condensed
• milk 2 soup can
• red bell pepper 1/2 diced
• sour cream

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°
Warm tortillas in microwave according to package directions.
Along one side of each 8 tortillas, put equal amount of chopped cooked chicken breast.
Add 2 tablespoons of salsa on top of each pile of chicken.
Add 2-3 tablespoons of shredded cheese to each tortillas.
Starting on the side containing the filling, roll each tortilla tightly, making sure to fold in the ends as you roll.
Place each rolled tortilla, seam side down in a large greased glass cake pan.
Lightly saute the red bell pepper in a pan.
Add the 2 cans of soup, along with 2 cans of milk.
Heat until hot.
Pour cheese soup over the rolled tortillas.
Top with the rest of shredded cheese and bake for 20-25 minutes, until cheese is melted, bubbly, and browned.
Serve with sour cream.