Chicken Enchiladas - cooking recipe

Ingredients

12 corn tortillas
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (7 oz.) can chopped green chilies, drained
1 red bell pepper, chopped
1 pt. (2 c.) sour cream
1 lb. cooked, shredded chicken
3/4 lb. Monterey Jack cheese, shredded

Preparation

In a medium bowl, combine soup, chilies, red bell pepper and sour cream.
Whisk to blend well.
Separate and set aside 1 cup. Mix chicken into remaining mixture in bowl.
Spoon 2 tablespoons of mixture at one end of each tortilla.
Sprinkle each with about 1 tablespoon of cheese.
Roll up and arrange in a shallow baking dish just large enough to hold enchiladas in a single layer.
Pour remaining cup of sour cream mixture over enchiladas.
Sprinkle remaining cheese on top.
Place in a preheated 350\u00b0 oven for 30 minutes, or until hot and crispy.
Can be microwaved in a covered dish with waxed paper.
Cook on Medium 7 to 10 minutes, until heated through.