Mom's Sour Cream and Chicken Enchiladas

• 1 12 lbs chicken breasts
• 1 tablespoon olive oil
• 1 green bell pepper
• 2 jalapeno peppers
• 16 ounces sour cream
• 2 garlic cloves
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 flour tortillas (burrito size)
• 8 ounces cheddar cheese, grated

1. Preheat oven to 350.
2. Heat oil in large saute pan on medium.
3. Cube chicken and cook in saute pan.
4. Remove seeds from peppers, and dice.
5. Press or mince garlic.
6. Add peppers and garlic, along with seasonings to chicken.
7. When chicken is cooked through, add 1/3 cup of sour cream to mixture.
8. Drain.
9. Coat 9x13 inch casserole dish with thin layer of sour cream.
10. Fill tortillas with about 1/3 cup of chicken mixture, and place in dish.
11. Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy)
12. Sprinkle cheese over enchilladas.
13. Bake for 20-30 minutes, until cheese is melted and slightly bubbly.

chicken breasts, olive oil, green bell pepper, peppers, sour cream, garlic, chili powder, salt, black pepper, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/moms-sour-cream-and-chicken-enchiladas-371703 (may not work)