Green Chile Chicken Enchiladas

• 12 corn tortillas
• 3-4 chicken breasts, cooked through and shredded
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1-2 cups sour cream
• oil for frying tortillas
• 1-2 large cans (24 oz) tomatillo sauce or green chile sauce
• 2 small cans (8 oz) chopped green chiles, hot if available
• 1-2 cups shredded cheddar jack cheese

Instructions:
In saucepan, saute 1/2 chopped onion until soft. Add tomatillo sauce and chiles. Cook for 30 minutes. Let cool 10 minutes. Add 1/2-1 cup sour cream until thick. Do not boil. Keep warm. In a large fry pan, cook remaining half of the onion and peppers in 1-2 tbs oil until soft. Add chicken, stir. Add 1/2-1 cup sauce. Keep warm.
In a small fry pan add 1 tsp oil and cook tortillas one at a time, 30-60 seconds per side just until softened. Set aside on paper towels. Spray Pam on large lasagna pan. Roll up each tortilla with chicken, 1-2 tbs sauce, 1-2 tbs cheese, 1-2 tbs sour cream, lay seam side down in pan. Top with sauce, cheese. Bake at 350 degrees until browned and bubbly. Serve with rice and beans, top with sour cream.

NOTE:You can replace the chopped green chilies with diced jalapenos if you like it hot

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