Pardon the picture I forgot to take a picture when they were fresh, so this is actually a pic of the leftovers the next day, and I added a little extra cheese to it before I microwaved it. I'm a cheese addict... and I'm OK with that :)
5-6 Corn Tortillas
2 Chicken Breasts Boiled and shredded
1 Medium Sized Onion Chopped
1 Chili Pepper Seeded and Chopped
1-2 tablespoons olive oil or butter
1 Can Campbell's Cream of Chicken Soup
1 Can Campbell's Fiesta Nacho Cheese Soup
1 Cup Sour Cream
1/2 Cup Cream Cheese (softened)
Pepper Jack Cheese & Cheddar Cheese, Grated (as much as you like, I used a little more than 1 cup of each)
Boil the chicken until cooked through, remove from water and let cool before shredding it to avoid burns. You can prepare the chicken well before hand and refrigerate it until you are ready to use it.
Chop the onion and the pepper; saute in oil or butter until tender.
Combine soups, sour cream and cream cheese. Mix until well blended. Set aside about 1 1/2 cups of soup mixture, then stir in the onions, peppers and chicken into the larger portion of the soup mix.
Heat a corn tortilla in a frying pan to soften it, then put a generous amount of the chicken mix on it. Sprinkle a line of cheddar and a line of pepper jack cheese in top of the chicken mix, then roll the tortilla, and place it in a greased 9x9 baking pan. Repeat until chicken mix is gone and pan is filled.
Spread the remaining soup mixture evenly over the top of the enchiladas. Then sprinkle the rest of the cheeses on top. You can use as much or as little cheese as you want.
Bake for about 20 minutes (or until heated through and cheese is all melted) at 350 degrees.
Serves 5-6