Chick'N Chiladas - cooking recipe

Ingredients

1 c. chopped onion
1 c. chopped green pepper
2 Tbsp. vegetable oil
3 c. chopped cooked chicken
2 1/2 c. shredded Colby and Monterey Jack cheeses
1 (4 oz.) can chopped green chilies
2 cans condensed cream of chicken soup
1 (16 oz.) carton sour cream
2 Tbsp. ground cumin
10 Wonder Soft Wrap or Azteca brand flour tortillas

Preparation

Preheat oven to 350\u00b0.
Cook onion and pepper in oil until tender.
Remove from heat.
Add chicken, 1 cup cheese and chilies. Set aside.
In pan, combine soup, sour cream and cumin; heat until warm.
Do not boil.
Stir 1 cup sauce into chicken mixture. Divide chicken mixture among tortillas.
Roll up tortillas and place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish.
Pour remaining sauce over tortillas; sprinkle with remaining cheese.
Bake for 25 to 30 minutes, or until cheese is melted and sauce is bubbly.