Chicken Enchiladas - cooking recipe

Ingredients

1 pkg. flour tortillas (18 count)
1 whole chicken or 6 chicken breasts, skinned, cooked, deboned and chopped
1 can cream of mushroom soup
1 can cream of chicken soup
fresh mild or hot peppers, chopped fine (I use the mild Anaheim peppers, depending on how hot and spicy you want these enchiladas to be)
1 medium onion, chopped
1 (8 oz.) container sour cream
1 (8 oz.) pkg. grated Mozzarella cheese
sprinkle of paprika (optional)
fresh cilantro for garnish (optional)

Preparation

Cook chicken.
When cooked, remove to cool.
Add soups to broth and bring to boil.
Stir in sour cream.
Dip tortillas in hot broth.
Fill with chicken, grated cheese, onion and peppers.
Roll and place on shallow pan sprayed with Pam.
Use toothpick to hold in place.
Pour sauce over all.
Sprinkle lightly with paprika. Bake in 350\u00b0 oven for 15 minutes.
Garnish with cilantro.
Serve with white rice and garden salad.