Cooked - Joan’s Chicken Enchiladas - New Recipe

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Joan’s Chicken Enchiladas

1.0

1 c chopped onion

½ c green pepper, chopped

2 Tablespoon olive oil

2 c cooked chicken, chopped

1 and ½ c Colby/Monterrey Jack cheeses, divided

1 4 oz can chopped green chilies

1 can condensed cream of chicken soup

1 c sour cream

¼ tsp cumin

¼ tsp coriander

6 to 8 soft flour tortillas...8 ½” diameter

Select all/reset

Heat Oven to 350 degrees.
Saute onion and green pepper in oil for 5 min. Remove from heat. Add chicken, ½ c cheese & chilies to veggies. Stir, then set aside.
Combine soup, sour cream and spices in a small pot and heat over low heat until warm..do not boil.
Stir ½ c sauce into chicken mixture. Divide sauced chicken mixture onto tortillas, spreading to near outside edge, then fold over.
Put into a 13 x 9” baking dish (sprayed with Pam) seam side down.
Cover w/ sauce. Sprinkle w/ remaining cheese.
Bake at 350 deg.... 25 to 30 min until bubbly and slightly golden.

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