When my husband and I were first married this was my go to meal. For one thing it was one of the things that I knew how to make really well, my husband liked it, and I really liked it too. Lets just say we ate it way too much. Well I hadn’t made them for quite sometime, so I thought it was time to bring the Chicken Enchiladas back. Everyone still loves them. They are just a great, easy homemade dish. They also can be put together and cooked in just over 30 minutes. I love quick easy dishes.

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.