Directions

• In a fry pan put 2 T of olive oil on medium heat
• Sauté the chicken till almost done take it out (you can use cook left over chicken)
• Now put a bit more of olive oil sauté all the red bell pepper, onion, mushroom,
• Till soft then put the chicken back turn the heat off
• Add the sour cream to the meat mixture let cool before you wrap
• Spray 9×13 baking dish
• Pour half can of the enchilada sauce and keep the other half for topping
• In a big plate lay tortilla spoon the chicken mixture and add a handful of Cheese to it
• Roll the tortilla and lay it in the baking dish like my picture. Repeat the remainder till all gone.
• Pour the rest of the enchilada sauce on top evenly
• Then sprinkle tomato, Jalapeno, and green onion on the top like my picture.
• Bake in the preheat oven at 400 degree for 25 minutes or till the enchilada is soft
• Then sprinkle a bit more cheese on the top. And put back in the oven till the cheese
• melted.