Quick and Easy Chicken Enchiladas

• 10 pieces Boneless, Skinless Chicken Tenders, Cooked, Cooled And Shredded
• 1 Small Yellow Onion, Chopped
• 1 Small Red Bell Pepper, Chopped
• 10- 3/4 ounces, weight Cream Of Chicken Soup
• 10 ounces, weight Rotel Tomatoes (Mild Or Spicy), Drained Slightly
• 2 cups Sour Cream
• 10 Soft Flour Tortillas, Taco Size
• 3 cups Shredded Cheddar Jack Cheese
• 1 cup Your Favorite Thick And Chunky Salsa

1. Cook chicken with onion and peppers.
2. Once cooked, set aside.
3. In a medium-sized bowl, mix together soup, Rotel and sour cream, then add chicken and pepper mixture.
4. Mix well.
5. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with nonstick cooking spray.
6. Place tortilla in pan, fill with filling (about 1 1/2 to 2 tablespoons), top with some cheese, then roll under.
7. Repeat until all tortillas are used and dish is full.
8. Spread salsa and remaining cheese on top.
9. Bake for 30 minutes.
10. Serve with desired toppings.
11. Optional toppings include chopped romaine lettuce, chopped tomatoes, chopped green onion, sliced black olives, extra cheese, guacamole, sour cream, pico de gallo, salsa, pickled jalapeno pepper slices, lime wedges, lemon wedges.

chicken tenders, yellow onion, red bell pepper, cream of chicken soup, tomatoes, sour cream, flour tortillas, cheese, favorite

Taken from tastykitchen.com/recipes/main-courses/quick-and-easy-chicken-enchiladas/ (may not work)