Chicken Enchiladas

3 or 4 chicken breasts baked and shredded or 2 (9 oz pkg) fully cooked chicken breast strips
Cook in margerine till tender:
1/2 onion, diced
1/2 diced green pepper, optional
2 banana peppers, diced( diced chilies if not using banana peppers)
Add: 1 medium tomato, diced
Add: 1- 16 oz. sour cream Using 6 large tortilla shells, layer chicken and sauce mixture down
1 can cream of chicken soup center. Roll up.Place in 9X13 pan. Pour rest of sauce on top.
Add reserved cheeses. Bake 1 hour uncovered at 350
salt and pepper to taste degrees. Let stand 15 min. Serve

1 tsp sugar
pinch of garlic powder
1/2 tsp. chili powder
Mix in ( saving a little for topping) :
8 oz. shredded cheddar cheese
8 oz. shredded Monteray Jack cneese

Keep folling ingredients to bottom of above recipe. Then place chicken-sauce recipe in shells...and on top...then remaining cheese and bake. The computer wouldn't let me keep scrolling down. Sorry

Wow this sounds wonderful. I'm going to try to halve the recipe.