Yummy Chicken Enchiladas

Recipe from KayAnna G. Tennant

2 C cooked chicken, shredded
1 ½ C Monterey-Jack cheese, shredded
1 C cheddar cheese, shredded
1 24 oz jar salsa, mild
1 16 oz carton sour cream
1 pkg 10-inch flour tortillas
1 sweet green pepper, cut into thin strips
1 medium onion, cut into thin strips
2 Tbsp cooking oil

Heat oven to 350°.  Coat 2 - 9 x 13 inch baking dishes with cooking spray.  Wrap tortillas in foil and heat in oven until warm.  (Keep covered.)  In a skillet, cook onion and pepper strips until tender.

Remove 1 tortilla from foil and replace cover.  Spread a narrow layer of sour cream across center of tortilla.  Alternate onions, peppers, chicken, salsa and cheese onto tortilla in a thin layer.  Roll up the assembled wrap and place in baking dish, seam side down.  Repeat process for remaining tortillas until both baking dishes are filled.

Spread remaining salsa on top of the wrapped tortillas and cover with foil.  Bake for 35 minutes, remove from oven and uncover.  Sprinkle remaining cheese over all wraps and bake for 5 – 10 minutes more until cheese melts.  Remove from oven, garnish with sour cream.