Easy Chicken Enchiladas (serves 6)

·         1 (13 oz) can chicken, shredded (2 cups chopped cooked chicken)

·         1 cup sour cream (OPTIONAL - I never use this)

·         1 anaheim pepper, diced

·         1 cup chopped onions

·         2 Tbsp butter

·         ½ tsp salt

·         4 cups shredded cheese (cheddar or pepper jack)

·         12-15 corn tortillas

·         1 (15-oz) can enchilada sauce (red or green)

·         Green onions to garnish, topped

Saute onions and peppers in butter until golden. Combine onions, peppers, chicken, salt and 2 cups cheese.

Preheat oven to 350 F.

Heat tortillas in microwave to soften (about 50 seconds for 6 tortillas). Spoon about ½ cup of the chicken mixture into each tortilla. Roll up and place close together in a 9x13 greased pan (may also need a greased 8x8 pan). Cover with remaining shredded cheese.

Bake uncovered at 350 F for 20-30 minutes. Garnish with chopped green onions, tomatoes, and/or sour cream.

Source: Essential Mormon Cookbook