12 Mission® Corn Tortillas 1 can (10 3/4 ounce)Condensed Cream of Chicken Soup 1 can (7 ounce)Chopped Green Chiles drained 1 Red Bell Pepper chopped 1 pint (2 cups) Sour Cream 3 lbs. Turkey or Chicken cooked and shredded 3/4 lb. Monterey Jack Cheese shredded
1. In a medium bowl, combine soup, chiles, red bell pepper and sour cream. Whisk to blend well. Separate and set aside 1 cup. Mix in chicken or turkey into mixture remaining in medium bowl. Spoon 2 tablespoons of mixture at one end of each tortilla. Sprinkle each with about 1 tablespoon of cheese. Roll up and arrange in a shallow baking dish just large enough to hold enchiladas in a single layer. 2. Pour remianing cup of sour cream mixture over enchiladas. Sprinkle remaining cheese on top.To cook in microwave: Cover dish with waxed paper. Cook on MEDIUM 7-10 minutes, until heated through.To bake in oven: Place in pre-heated 350F oven for 30 minutes, or until hot and crispy.To garnish: Sprinkle with chopped bell peppers.