Chicken Enchiladas Southwest pepper jack
by Suranna Ashman
serves: 8
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| Ingredients: |
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6 |
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shredded chicken breasts |
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2 cans |
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pepper jack cheese soup |
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1 can |
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cream of chicken soup |
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taco seasoning to taste |
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12 |
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flour tortillas |
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12 oz |
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shredded cheddar cheese |
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chopped lettuce |
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chopped tomatoes |
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chopped onions |
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sour cream |
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chopped green peppers |
| Directions: |
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Cook chicken. Shred. Cook with chicken soup, taco seasonings, onions and green peppers.
Place spoonful in tortilla shell and wrap. Place in 13 x 9 dish. Mix pepper jack cheese soup with a can of water. Pour over enchilladas. Sprinkle cheddar cheese on top. Bake 45 minutes.
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