CHICKEN ENCHILADAS

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


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