Quick Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 large green pepper
1 large green onion
2 cans cream of chicken soup
16 oz. sour cream
1 lb. chicken, cooked and cut up
1 pkg. corn tortillas, torn into quarters
16 oz. Monterey Jack and Cheddar cheese mix, shredded
jalapeno pepper slices (optional)

Preparation

Saute green pepper and onions.
Add soup.
Bring to a slow boil.
Add sour cream.
Stir and remove from heat.
In a 9 x 13-inch pan, layer tortillas, cut up chicken and sauce.
Repeat layers.
Top with cheese mix and jalapenos.
Bake at 350\u00b0 for 30 minutes.