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.