My mom would make these chicken enchiladas for me on my birthdays ,because she knew they were one of my favorites. She was always right, and they still are. I am glad that she has shared the recipe with me, and I continue to make them. I hope you enjoy them as well. Eat up!
8-10 small chicken tenders, cooked
1 can of cream of chicken soup
1 1/2 cups of sour cream
1 can of Rotel tomatoes and green chilies
1/2 onion, sauted
2 small red peppers, sauted
1 cup of your favorite salsa
3 cups of shredded cheddar cheese
8-10 flour tortillas
Cook your chicken, onion and peppers together. Once cooked, set aside. In a medium size bowl mix together cream of chicken soup, sour cream and Rotel tomatoes. Then add chicken/onions and peppers, and mix well. Preheat oven to 350 degrees. Spray a 9 x13 dish with non-stick.
Place tortilla in pan, fill with filling & top with a little cheese, then roll under. Do this with all tortillas, and until dish is full. Spread salsa and cheese on top as well. Bake for 30 minutes.