Sour Cream Chicken Enchiladas

Many years ago, my friend/co-worker's husband brought us Chicken Enchilada's to work.  They were fabulous and over the years, I have refined the recipe to make it my own.  These are not too spicy, but you can add additional spice if it suits you.

Sour Cream Chicken Enchiladas

2 chicken breasts, boiled and then pulled or cut into thin slices
1/2 small onion, sliced
1 bell pepper sliced into strips
2 tsp. butter
2" slab of Velveeta Cheese
3 Tbsp. milk
1 small can of green chilies
1 can of Cream of Chicken
1 can of Rotel tomatoes
1 Tbsp. Oregano
1 Tbsp. Basil
1 tsp. salt
1 tsp. pepper
1 cup of Sour Cream

6 to 8 large flour tortillas
2 or more cups of shredded Mozzarella cheese
2 green onions, diced

Boil and shred chicken. 

In a small skillet, saute' sliced onions and bell peppers in 2 tsp. butter. When onions become translucent, add chicken and stir until heated through. Set aside.

In a separate sauce pan, mix Velveeta cheese, milk, green chilies, Cream of Chicken, Rotel tomatoes and spices.  Cook over medium heat until heated through, but not boiling.  Remove from heat and fold in the sour cream.  Set aside.

Use a 9 x 11" baking dish, sprayed with cooking spray.  On a flat surface, place a tortilla and add about 3 heaping Tbsp. of the chicken mixture.  Top with shredded mozzarella cheese .  Roll the tortilla into a burrito shape, tucking the ends in slightly and place in the bottom of the baking dish.  Continue until all of the baking dish is filled with filled tortillas.

Pour the contents of the pan of Velveeta mix over the chicken.  Bake in a 375 degree pre-heated oven for approximately 30 minutes, or until the sauce is bubbly and browning slightly on top.  Remove from oven and add additional shredded mozzarella to the top and garnish with diced green onions.

Serve with sides of salsa, additional sour cream, hot sauce, etc.