Creamy Chicken Enchiladas

• 6 soft flour tortillas
• 2 tablespoons green peppers
• 1 lb skinless chicken breast half
• 12 cup milk
• 1 14 cups light sour cream
• 2 tablespoons flour
• 23 cup chicken stock
• cayenne pepper (your preference, to spicyness)
• 14 teaspoon salt
• 12 cup shredded cheddar cheese

1. Preheat oven to 350.
2. Combine chicken stock and breast in a large skillet and cook until breast is throughly cooked.
3. When chicken has cooled, tear it to bite sized pieces.
4. Chop green pepper and put it in a bowl with torn chicken.
5. Mix flour, sour cream and salt, then add in milk and mix.
6. Pour half the mix over your bowl of chicken and green pepper.
7. Construct your enchilada's and put them seam side down in a baking pan, pour the remaining sauce over them.
8. Bake, covered, for 20 minutes.
9. Bake, uncovered for 20 minutes.
10. Sprinkle cheese over top and let sit for 5 mins, then enjoy!

flour tortillas, green peppers, chicken, milk, light sour cream, flour, chicken stock, cayenne pepper, salt, cheddar cheese

Taken from www.food.com/recipe/creamy-chicken-enchiladas-472404 (may not work)