Chicken Enchiladas
3 or 4 chicken breasts baked and shredded or 2 (9 oz pkg) fully cooked chicken breast strips
Cook in margerine till tender:
1/2 onion, diced
1/2 diced green pepper, optional
2 banana peppers, diced( diced chilies if not using banana peppers)
Add: 1 medium tomato, diced
Add: 1- 16 oz. sour cream Using 6 large tortilla shells, layer chicken and sauce mixture down
1 can cream of chicken soup center. Roll up.Place in 9X13 pan. Pour rest of sauce on top.
Add reserved cheeses. Bake 1 hour uncovered at 350
salt and pepper to taste degrees. Let stand 15 min. Serve
1 tsp sugar
pinch of garlic powder
1/2 tsp. chili powder
Mix in ( saving a little for topping) :
8 oz. shredded cheddar cheese
8 oz. shredded Monteray Jack cneese