Cheesy Chicken Enchiladas

These enchilada's are so wonderful.  They are a great idea to take to a pitch-in also.  People eat them up!

Cheesy Chicken Enchiladas

2 chicken breasts, boiled and shredded
1 can cream of chicken soup
1 can Rotel tomatoes
1 can of nacho cheese
1 bell pepper, cut into thin slices
1 small white onion, cut into thin slices
1 Tbsp. Italian Seasonings
1/4 cup sour cream
1 Tbsp. pepper
4 cups shredded mozzarella cheese
6 to 8   10" flour tortillas
1 tsp. salt
2 Tbsp. butter

Boil chicken breasts in 1 qt of water.  When chicken is done, remove and shred it with a fork or cut into long thin strips.  Meanwhile, in a saute' pan, add 2 Tbsp. butter, pepper strips and onion strips.  Stir until onions become translucent.  Add shredded chicken and 3 Tbsp. of the cream of chicken into the pan and stir for about 3 minutes.  Remove from heat and set aside. 

Drain the juice from the Rotel tomatoes and whisk together with the cream of chicken soup and sour cream.

Spray a 9x10" pan with cooking spray.  Lay a flour tortilla in the palm of your hand and ladle in about 4 to 5 Tbsp. of the chicken mixture.  Add about 2 Tbsp. of shredded mozzarella and roll up.  Place in the pan.  It is not necessary to tuck the ends in like you do with a burrito.  Continue until you have used all of the tortillas and filled the pan.  Be sure to place the filled tortillas close together.

Pour the cream of chicken mixture over the top.  Top with the remainder of the cheese.

Bake at 375 degrees for about 30 minutes.  Cheese will be bubbly on top and just starting to brown slightly.

Serve with shredded lettuce and additional sour cream if desired.

Enjoy!