Chicken Enchiladas

1. 1

   In a medium bowl, combine soup, chilies, red bell pepper and sour cream.

2. 2

   Whisk to blend well.

3. 3

   Separate and set aside 1 cup. Mix chicken into remaining mixture in bowl.

4. 4

   Spoon 2 tablespoons of mixture at one end of each tortilla.

5. 5

   Sprinkle each with about 1 tablespoon of cheese.

6. 6

   Roll up and arrange in a shallow baking dish just large enough to hold enchiladas in a single layer.

7. 7

   Pour remaining cup of sour cream mixture over enchiladas.

8. 8

   Sprinkle remaining cheese on top.

9. 9

   Place in a preheated 350u00b0 oven for 30 minutes, or until hot and crispy.

10. 10

    Can be microwaved in a covered dish with waxed paper.

11. 11

    Cook on Medium 7 to 10 minutes, until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.