Chicken Enchiladas

These enchiladas are served in our cafeteria at work.  They are so good, I just had to beg the chef for the recipe.  Luckily, she was agreeable.  They are worth a try.

2 cups cooked diced chicken meat
1-1/2 cups shredded Monterey jack cheese
1/2 cups roasted red peppers
4-1/2 oz. green diced chili peppers
1 cup sour cream
1 can cream of mushroom soup
salt and pepper
8 flour tortillas (10 inches each)

Mix meat, 1 cup of the cheese, both red and green peppers, and sour cream together.

Add 1/2 of the cream of mushroom soup.

Season with salt and pepper to taste.

Lay tortillas down and fill each with about 1/2 cups of the chicken.

Roll shells and place seam side down in a pan that has been sprayed with Pam.

Top each roll with mushroom soup and the remainder of the cheese.

Cover and bake for about 45 minutes.



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