Chick'N Chiladas

• 1 c. chopped onion
• 1 c. chopped green pepper
• 2 Tbsp. vegetable oil
• 3 c. chopped cooked chicken
• 2 1/2 c. shredded Colby and Monterey Jack cheeses
• 1 (4 oz.) can chopped green chilies
• 2 cans condensed cream of chicken soup
• 1 (16 oz.) carton sour cream
• 2 Tbsp. ground cumin
• 10 Wonder Soft Wrap or Azteca brand flour tortillas

1. Preheat oven to 350u0b0.
2. Cook onion and pepper in oil until tender.
3. Remove from heat.
4. Add chicken, 1 cup cheese and chilies. Set aside.
5. In pan, combine soup, sour cream and cumin; heat until warm.
6. Do not boil.
7. Stir 1 cup sauce into chicken mixture. Divide chicken mixture among tortillas.
8. Roll up tortillas and place, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish.
9. Pour remaining sauce over tortillas; sprinkle with remaining cheese.
10. Bake for 25 to 30 minutes, or until cheese is melted and sauce is bubbly.

onion, green pepper, vegetable oil, chicken, cheeses, green chilies, condensed cream, sour cream, ground cumin, wonder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051286 (may not work)